Braised Beef in Barolo (Crock Pot)

Submitted by CountryLady

"Beef so tender that you don't need teeth!!! Since Barolo is very expensive, you may want to substitute with a Chianti, Barbera or a good, stout California Pinot Noir. Time doesn't include marinating."

 

• Ready In: 7hrs 30mins
• Ingredients: 17
• Serves: 6-8

ingredients

• 6 lbs roast beef (eye of the round roast or another lean cut)
• 2 1⁄2 cups red wine (Barolo)
• 2 carrots, sliced
• 2 onions, chopped
• 1 stalk celery, sliced
• 1 -2 garlic clove, minced
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1 bay leaf
• 1⁄4 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons butter
• 3 tablespoons olive oil
• 3 tablespoons bacon fat
• 1⁄2 cup red wine (Barolo)
• 1 cup beef broth
• 1 pinch unsweetened cocoa powder

directions

1. Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours.
2. Drain the meat, reserving the marinade and pat dry with paper towels.
3. Heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker.
4. Tip the pan and remove as much fat as possible, then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker.
5. Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork.
6. Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving.
7. Make Sauce: Remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth.
8. If desired, thicken on stove top using flour, corn starch or arrowroot.