Ingredients with Measurements:
- 3 lbs beef roast
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
3. Add chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
4. Add paprika, cumin, oregano, salt, and black pepper to the pot and stir to combine.
5. Add beef broth, red wine, and tomato paste to the pot and stir to combine.
6. Place the beef roast in the pot and spoon the sauce over the top of the roast.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Roast the beef for 1 1/2 to 2 hours, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
9. Remove the pot from the oven and let the beef rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Internal temperature of beef: 135°F for medium-rare or 145°F for medium
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 18g
Protein: 40g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: 550mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or red wine vinegar.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add chopped carrots and potatoes to the pot for a one-pot meal.
- Use different spices, such as smoked paprika or chili powder, to change the flavor profile.
- Add chopped fresh herbs, such as parsley or cilantro, to the sauce for added freshness.
Tips and tricks:
- Let the beef rest before slicing to allow the juices to redistribute and keep the meat tender.
- Use a meat thermometer to ensure the beef is cooked to your desired doneness.
- Save any leftover sauce to serve with the beef or use as a base for soup or stew.
Storage instructions:
Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the beef in a baking dish with any leftover sauce and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the beef and arrange on a platter with the sauce spooned over the top. Garnish with fresh herbs or sliced onions.
Garnishes:
Fresh herbs, sliced onions, or chopped tomatoes make great garnishes for this dish.
Pairings:
This beef pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
Suggested side dishes:
Roasted carrots and potatoes, garlic mashed potatoes, or a mixed green salad make great side dishes for this beef.
Troubleshooting advice:
- If the beef is not cooked to your desired doneness, return it to the oven and check the temperature every 10-15 minutes until it reaches the desired internal temperature.
- If the sauce is too thin, simmer it on the stove over medium heat until it thickens to your desired consistency.
Food safety advice:
- Always use a meat thermometer to ensure the beef is cooked to a safe temperature.
- Store leftover beef in the refrigerator within 2 hours of cooking.
- Reheat leftover beef to an internal temperature of 165°F.
Food history:
Chubut-Style Roast Beef is a traditional dish from the Chubut province in Argentina. It is typically made with beef roasted in a flavorful sauce made with onions, garlic, and spices.
Flavor profiles:
This dish has a rich and savory flavor profile with notes of paprika, cumin, and oregano.
Serving suggestions:
Serve this beef with a side of roasted vegetables or mashed potatoes for a hearty and satisfying meal.
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Region: Argentina