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Categories:Viewed: 48 - Published at: 3 years ago
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
Method
- Preheat oven to 130 degrees.
- Mix oil, thyme, tomato paste and garlic and smother the beef.
- Use the prosciutto to wrap the roast and tie with to secure.
- Brown the roast on the stovetop in a baking pan. Add the wine and stock.
- Cover with foil and bake for 4 hours making sure the liquid doesn't evaporate.
