MAIN Prune-Braised Beef Roast with Carrot Noodles
Yield 4-6 servings
Goes best with spicy and spice-driven dishes. Also oily lighter meats like duck and bacon.
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We chose to pair this delicious Riesling with something complex, deep in flavor and surprising in its spice composition. It's also a dish that can be started in the morning, so if you want to make a romantic meal for someone you love, but don't have a ton of time at night, start this guy an hour or so before you leave the house and let it cook low and slow all day.
Ingredients
1 pkg beef roast, 3-5 lbs
2 Tbsp all-purpose BBQ rub or Berbere spice mix
1 Tbsp garlic powder
1 tsp each salt & pepper
2 tsp olive oil
1 pkg prunes (dried plums), pitted
1 pint blackberries
2 cups water
1 pinch red pepper flakes
1 yellow onion, chopped
4 cloves garlic, minced
1/4 tsp cinnamon
1 pkg carrot noodles (can use homemade carrot ribbons/shaved carrots, grated carrots or even sweet potato noodles)
Instructions
- Preheat oven to 325 F or set a slow cooker on high heat.*
- In a large skillet, heat oil over medium-high heat for 5 minutes.
- While oil is heating, coat beef roast in spices, garlic powder, and salt + pepper.
- Place coated beef roast in hot oil and brown for 3 minutes on each side.
- Remove beef roast and place in a Dutch oven, or any oven proof cooking vessel fitted with a lid. If using a crock pot, place in the bowl and cover.
- Cook beef roast, covered, for 3-4 hours. See notes for how to cook this roast using a pressure cooker.
- While roast is cooking, make Prune Sauce:
For Prune Sauce
- Add prunes (the whole package) and blackberries to a medium saucepan with water, red pepper flakes, onion, garlic and cinnamon.
- Bring to a boil, then remove from heat and cover to allow prunes to absorb liquid, about 30 minutes.
- Place the entire mixture in a blender or food processor, pulse until you form a chunky paste, then transfer back to the saucepan and cook over low heat until thickened. Reserve at room temperature until beef is ready.
To Serve
- Place a handful of carrot noodles at the bottom of each serving bowl.
- Once beef roast is cooked and shreds easily with a fork, remove from heat and chop or shred into bite-sized pieces.
- Transfer beef over carrot noodles and spoon Prune Sauce over top to serve.
Recipe by Vie at https://getvie.com/bottlelegger/