- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 10 h
- Serves
- 4 - 8
Ingredients
- 1 - 3 to 5 lb
- sirloin roast
- 1.5 to 2.2 kg
- 1 tbsp
- each kosher salt and cracked black pepper
- 15mL
- 3 tbsp
- vegetable oil
- 45 mL
- 2
- medium onions, cut into 1 in. (2.5 cm) pieces
- 2
- red bell peppers, cut into 1 in. (2.5 cm) pieces
- 1 – 10 oz
- pkg shredded carrots (or 2 cups/500 mL coarsely grated or finely chopped)
- 300 g
- 4
- cloves garlic, minced
- 1 cup
- red wine
- 250 mL
- 3 cups
- beef broth (might not use all)
- 750 mL
- 2 cans
- diced tomatoes
- 14.5 oz each)
- 2 cups
- your favourite jarred tomato sauce
- 500 mL
- 1 tbsp
- fresh oregano, finely chopped
- 15 mL
- 1 tbsp
- fresh thyme, finely chopped
- 15 mL
Method
Step 1
Preheat oven to 140°C (275°F). Season the roast with salt and pepper. Heat the oil in a large heavy roasting pan over medium-high heat on the stove. Brown all sides of the roast; remove from pan and set aside.
Step 2
Add onions, peppers, carrots and garlic to roasting pan. Cook, stirring, until onions begin to brown. Pour in wine to deglaze the pan, scraping up browned bits. Place the roast into the centre of the pan, pushing vegetables aside. Add enough beef broth for liquid level to reach halfway up the sides of the roast. Then stir in the canned diced tomatoes, tomato sauce, oregano and thyme.
Step 3
Cover pan tightly with lid or foil. Place in oven. Cook 1.5 kg (3 lb) roast for about 3 hr. and 2 to 2.2 kg (4 to 5 lb) roast for about 4 hr., or until fall-apart tender. Remove roast and braised vegetables from the pan; keep warm.
Step 4
To make sauce, place the roasting pan of braising liquids on the stove; cook over medium- high heat to reduce by half or desired thickness. Strain the sauce, if preferred. Season to taste. Cut the roast into large chunks, arrange on platter alongside the braised vegetables. Serve with sauce on the side.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 420
- Fat:
- 16 g
- Saturated Fat:
- 4.5 g
- Carbs:
- 18 g
- Fibre:
- 5 g
- Sugar:
- 9 g
- Cholesterol:
- 125 mg
- Protein:
- 53 g
- Sodium:
- 1630 mg
