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🍽️ Tender Beef Roast with Braised Vegetables in the Slow Cooker

328 kcal · 30 min · 4 servings

Ingredients

• yellow onions 2 pcs.
• garlic cloves 1 pcs.
• soup vegetables 1 bunch
• rosemary, fresh 5 g
• thyme, fresh 5 g
• beef roast, from the leg 800 g
• salt pinch
• oil 3 tbsp
• tomato paste 20 g
• beef broth 1 L
• dry red wine 400 ml
• pepper, black ground pinch
• cornstarch 4 tbsp

Instructions

1. 1. Halve the onions and peel them. Peel the garlic cloves. Wash the soup vegetables, peel if necessary, and cut into approx. 4 cm cubes. Wash the herbs and shake them dry. Wash the beef, pat dry, and season generously with salt.
2. 2. Heat 1 tablespoon of oil in a frying pan on high heat. Brown the beef roast all over for approx. 5 minutes. Remove the meat from the pan and place it on a plate.
3. 3. Add the onions and garlic to the mixing container and chop for 4 seconds on speed 8. Scrape down the sides with a spatula. Add 2 tablespoons of oil and tomato paste, and sauté for 3 minutes on the browning setting. Pour in red wine and broth, and bring to a boil for 10 minutes on speed 1 at 100°C. Add the soup vegetables, 1 teaspoon of salt, and pepper. Place the cooking basket into the mixing container. First, add the herbs, then the beef into the cooking basket. Cook the beef roast for 3 hours on the slow cooking function at 95°C.
4. 4. After the cooking time is finished, remove the cooking basket with a spatula and keep it warm. Heat the sauce with the braised vegetables for 5 minutes on reverse mode at speed 1 and 100°C.
5. 5. Dissolve cornstarch in a little water in a bowl and pour the mixture through the lid opening. Bring the sauce to a boil again for approx. 2 minutes on reverse mode at speed 1 and 100°C to thicken. Slice the beef roast and serve with the sauce and braised vegetables. Enjoy your meal! Tip: You can freeze the remaining sauce.

Nutrition per serving

• kcal: 328
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 13 g