Slow Roasted Pocket Beef

8 ingredients
5 steps

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh thyme
  • 2 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 kg beef pocket roast
  • 8 slices prosciutto
  • 1/2 cup red wine
  • 1/2 cup beef stock

Directions

  1. 1
    Preheat oven to 130 degrees.
  2. 2
    Mix oil, thyme, tomato paste and garlic and smother the beef.
  3. 3
    Use the prosciutto to wrap the roast and tie with to secure.
  4. 4
    Brown the roast on the stovetop in a baking pan. Add the wine and stock.
  5. 5
    Cover with foil and bake for 4 hours making sure the liquid doesn't evaporate.

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