You’ll love how simple this dish is to prep in the morning, leave, and enjoy at night. The secret: the crockpot! Low and slow is the key here – the longer you cook, the better it will turn out.
I used a top round sirloin for this recipe. I cooked for my parents, and my mom suggested she might try using brisket next time. I am by no means an expert on different cuts of meat, but I thought the top round sirloin came out pretty well. But try whatever you have/what’s available! We served the beef with crispy sweet potatoes, which was a great compliment and allowed us to soak up the sauce.
All you need:
▫️Top round sirloin roast (or meat of choice) – at least one pound
▫️1 shallot
▫️3 tbsp canola oil
▫️cayenne pepper
▫️6 oz can tomato paste
▫️2 cups red wine
▫️Beef stock
▫️Salt and pepper
▫️Fresh parsley (garnish)
Side potatoes:
▫️3 sweet potatoes (yams)
▫️Avocado oil
▫️Dried rosemary
In a large skillet, add oil and chopped shallot on medium-high heat. While the shallot is starting to cook, pat dry the meat with a paper towel, and LIGHTLY sprinkle cayenne pepper on one side (a little cayenne will go a long way. We want the flavor and some warmth, not a ton of spicy heat). Salt and pepper that same side, and place it seasoning side face down in the pan on top of the shallots. While that side is cooking, season the top side of the roast. Sear all sides of the meat for a few minutes until you can see it getting crispy. (NOTE: we are not cooking the meat all the way through – just searing the outside for some crispy texture)
Transfer your meat and shallots to a crockpot. Cover the meat with a thick layer of tomato paste. Pour in the wine, and then fill the crockpot with beef stock until the meat is almost covered. Cook on high for 4 hours, and then on low for at least two more hours. Cook on low for longer if time permits (max 8 hours). Every few hours during the cooking process, ladle some of the cooking liquid onto the meat. Toward the end, the meat should start to easily pull apart with a fork. This is how you know it’s almost done!
For the potatoes: peel and chop your sweet potatoes into 1-inch pieces. Spray a baking sheet with avocado oil, then place the potatoes on the baking sheet. Spray the potatoes with more avocado oil. Season with salt, pepper, and dried rosemary. Bake at 350 for 45-60 minutes, flipping the potatoes on your pan and checking them every 15-20 minutes. You want them crispy but not blackened.
To plate: put the potatoes on one side of your bowl, meat on the other, and cover with some sauce. Garnish with fresh parsley.
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