Oven Baked Sliced Beef

Published by Bat-El at December 18, 2016

Ingredients

3-4 pounds of chuck eye roast or minute roast
2 carrots- chopped
1 big onion- diced
3 celery stalks- diced
½ -1 cup of dry red wine
2 tbsp of tomato paste
salt and ground black pepper

There are many ways and methods to prepare tender beef, but I found this way to be foolproof for success. Anyone can do it, and your family and guests will absolutely love it. It's easy to prepare for the holidays. Just make sure you have rice or mashed potatoes to absorb the amazing rich sauce.

Instructions

1). Boil the chuck for an hour with lots of water and 2 bay leaves. Save 3 cups of the cooking liquid after the fat and foam has been removed. Take the beef out and let cool for 30 minutes. Then carefully slice with a sharp knife.

2). In a different pot place some oil, chopped carrots, chopped onions and the chopped celery. Mix for about 10 minutes on medium–low heat. Add half a cup of wine and two tablespoons of tomato paste. Add salt, pepper, paprika and turmeric. Add 3 cups of water from the beef liquid. Bring to a simmer and cook for 5 minutes.

3). Preheat your oven to 325F and transferred the whole mixture to a deep tray.

4). Arrange the slices of beef one next to the other. Sprinkle some salt and pepper and cover with aluminum foil. Bake for 2 hours, and after 2 hours take off the cover. Change the oven setting to broil, and continue baking until golden brown about 5 minutes.