Red Wine Braised Beef

• 2 1/4 pounds beef roast
• 7 3/4 tablespoons lard
• 3 11/16 tablespoons olive oil
• 1 carrot
• 1 onion
• 1 tomato
• 1 celery stalk
• salt and ground black pepper
• 1 cup beef broth
• 1 bouquet garni parsley, lovage, sage, etc . . .
• 1 bay leaf
• 1 garlic clove
• 10 ounces red wine

1. Preheat the oven to 190C
2. Insert the strips of lard in the roast, then sear the roast on all sides in a hot saucepan with the oil.
3. Add the chopped vegetables and saute. Season to taste with salt and pepper, add the red wine, the bouquet garni, bay leaf, and garlic.
4. Place the saucepan, covered, in the oven for 60 to 90 minutes, basting the roast occasionally with the broth.
5. Take the roast from the oven, remove it from the saucepan, and set it aside to keep it warm.
6. In the meantime, reduce the cooking juice, filter it through a sieve, season to taste with salt and pepper, if necessary, and serve the roast with the sauce separately.

beef roast, lard, olive oil, carrot, onion, tomato, celery, salt, beef broth, bouquet garni parsley, bay leaf, garlic, red wine

Taken from www.yummly.com/recipe/Red-Wine-Braised-Beef-531584 (may not work)