Braised Beef

Beef round 10-12 lbs.
6 carrots
2 yellow onions
4 sprigs fresh rosemary
3 bay leaves
30 ounces tomato sauce
1 bottle Vineyard View Zinfandel
Course salt and fresh ground pepper

You need a large pot or pan with a lid in order to slow cook the beef  all at one time.

Liberally salt and pepper the beef. Add olive oil to the pot. Brown the beef on all sides.

Remove Beef and add onion that has been cut in half and sliced into large strips. Saute onion in the pot that you just browned the beef in.

Cut carrots in diagonal half inch slices and add to the pot. Continue to saute until onions are translucent.

Add one bottle of Todd Taylor Vineyard View Zinfandel, the rosemary, bay leaves and tomato sauce.

Stir to combine. Add the beef back in, cover and simmer for 3 hours or until tender enough to pull apart with a fork.

Remove beef and pull apart with two forks, pour contents of pot over top and serve.

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