A slow cooked roast is the perfect “comfort food” for the cooler months in my book. Over the weekend, I made a tender, delicious roast! This meal was actually one of the first meals Cory ever cooked for me 
I did modify his recipe a bit.
Ingredients
- A Roast (of course)… I used a 2.8 pound Eye of Round Roast
- 1 tablespoon Olive Oil
- 2 (15 ounce) cans of Tomato Sauce
- 1 cup Red Wine… I used a Malbec (see below)
- 1 cup Water
- 1 Onion, sliced
- 1 (8 ounce) package of Mushrooms, sliced
- 4 Carrot sticks
- Salt, Pepper, and Garlic Powder
Directions
- Season meat with salt, pepper, and garlic powder (I went easy on the salt and heavy on the garlic powder).
- Heat olive oil in pot on medium-high (about the 7 setting on my stove).
- Sear all sides of the roast in pot until browned (takes just a couple minutes).
- Reduce heat to a low-simmer (about the 2-3 setting on my stove). Add water, wine, and tomato sauce to pot and stir.
- Add mushrooms, carrots, and onions to pot and cover.
- Slow cook the roast for about 4 hours (depending on the size of the roast)… stirring occasionally.
Eye of the Round is a lean cut of beef… other lean cuts include Bottom Round Roast and Chuck Shoulder Roast.
At about hour 3 of cooking, I started to prep the perfect companion to a savory roast…
Sweet Potatoes!!! After cutting the potatoes, I drizzled with olive oil, seasoned with cinnamon and brown sugar (you can use honey instead of brown sugar if you wish) and baked on 375 for about 45 minutes. I timed it so the sweet potatoes and roast were done at the same time.
Served with a glass of Malbec… this wine is so good. It has become our “house wine”.
Do you keep a favorite bottle of wine always on hand? What is your “go to” wine?
~Kasey~
Your roast looks delicious! Would you believe I’ve never cooked a roast before??
As for wine, we tend to stick with savignon blancs when we’re in the mood for white. Oyster Bay and Kim Crawford are our favorites! And we usually get a cab when we’re in the mood for red – Penfold’s is one of our go-to’s and we like Smoking Loon too. I don’t know how to pick a good Malbec!
Roasts are perfect for dinner when it’s nice and cool outside.
As far as wine goes, I like reds. We love to explore small, local, family-owned wineries in the area and usually pick up a few bottles, depending on what we are in the mood for.
Meg- This was the first roast I ever cooked! I love savignon blanc and pinot grigio for white wine… I’ll have to try those. I just got into a Malbec kick and I have not found one that I did not like. Cory said Penfold’s Chardonnay is really good too!
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