Slow roasted beef with bread and mushroom sauce. This sauce pairs wonderfully with roast beef. Heat oil in a casserole dish and cook the soffritto for a few minutes. Add the meat and brown a little.
Heat oil in a medium saucepan over medium heat. Stir in the flour, salt and pepper until blended. Transfer the meat to a plate and add the mushrooms. You can have Slow roasted beef with bread and mushroom sauce using 8 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Slow roasted beef with bread and mushroom sauce
- Prepare of Your favourite slow roast beef joint. Silver side or brisket.
- You need of Soffritto, carrots celery and onions (see tip).
- It's Glass of white wine.
- You need Sprig of rosemary.
- Prepare of My bread and mushroom sauce (see recipe).
- You need of Olive oil.
- You need of Salt to taste.
- It's 1 litre of hot stock.
Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. Remove from heat and place in slow cooker. Add remaining ingredients and give a good stir.
Slow roasted beef with bread and mushroom sauce step by step
- Preheat oven to 140. Heat oil in a casserole dish and cook the soffritto for a few minutes. Add the meat and brown a little. Now add the wine and let it evaporate.
- Add stock and rosemary. Season to taste. Cover and pop in the oven for about 4 hours. Turn once or twice during cooking. Serve with my bread and mushroom sauce.
Pour soy sauce and dry onion soup mix into the slow cooker; mix well. Place chuck roast into the slow cooker. Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown.