Efrat's Notebook

Greek-Style Beef Roast Draft

Beef I marinate in red wine, garlic and balsamic, then cook low and slow in the oven with sun-dried tomatoes and pearl onions until it is very tender.

  • Prep30 min
  • Cook4 hr
  • Rest6 hr
  • Total10 hr 30 min
  • KashrutMeat

What you need

Amount:×1

Beef

Marinade

For cooking

How I make it

Marinating

  1. Put the beef and the marinade ingredients in a large bowl and mix.

  2. Cover with plastic wrap and refrigerate for at least 6 hours and up to 24 hours.

Cooking

  1. Before cooking, take the bowl out of the fridge and let it sit on the counter to warm up a little.

  2. Drain the sun-dried tomatoes, pouring their oil into a large ovenproof pan with a lid.

  3. Brown the onions in the oil, and once golden, add the garlic and stir for 1 more minute.

  4. Take the pan off the heat and add the beef with its marinade, the sun-dried tomatoes, crushed tomatoes, salt and pepper. Mix well and cover.

  5. Bake at 300°F (150°C) for at least 4 hours, or as long as 5, 6 or 7 hours, until the beef is very tender.

  6. Check now and then that the roast isn't drying out, and add red wine if it needs more liquid.

  7. Serve with white rice or pasta.

Source: ChefEf (chefef.com)