Tonight is our local Christmas parade. It’s the one thing that I refuse to miss so this Mitten Movie Night will be played out on the streets of our little town. Before we head out I’m slow cooking Beef Ragù on low in the oven so it falls apart and makes it’s own deliciously rich sauce.
The holiday parade in our little town reminds me of every small town in almost every Christmas movie I’ve ever seen. The town crier comes out to start and ends with the most authentic Santa and in between the floats filled with people you do business with or have grown up with pretty much your whole life. It always makes me feel like I live in one of the most special places around.
So tonight we will fill out bellies up with this delicious dinner then head off to see over 100 floats–let’s just say it doesn’t go quickly. Then once we get home it will be time for some Holiday ‘Cheer’. We picked up these mini kegs of Christmas Ale from Breckenridge Brewery at Costco last week. Perfect for sharing with guests who are visiting after the parade. So now on to the dinner that will have your belly full and ready to tackle the cold.
To start remove any extra fat on the eye of round roast. When I first started making this I didn’t remove the fat and it would make the sauce very oily. The roast still stays very tender. If you prefer to leave it on you will have to skim the sauce once it has been cooked.
Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot. In a large pot or dutch oven heat 2 Tbs oil. Salt and pepper each side then add to the pot. Sear each side to trap in the juices for 2-3 minutes. Remove the beef from the plate.
There will still be some oil in the pan to that add the onion and garlic. Sautee for 2-3 minutes. To the onions now add the wine, beef stock and tomato paste. Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps. Add the beef back into the pan. Finally add the carrots.
Place a top over the pot and into the oven this goes for 3 hours. Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot. Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out. Try adding 1/4 cup at a time as needed.
When this comes out of the oven you should have a sauce that while thick still have a little ‘give’ to it. Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine.
This beef is very versatile so boil some noodles or whip up some mashed potatoes. I made some yellow skinned mashed potatoes because they are a major food group in my life. Ladle the sauce and beef over the top. Bake up some fluffy rolls and you and here you are….
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