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Santa Barbara Slow Cooked Beef
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Santa Barbara Slow Cooked Beef

Servings: 6
Author: Judit + Corina

Ingredients

  • 3 pounds

    Beef Chuck Roast or Beef Brisket

  • 1 tsp

    Coarse Sea Salt

  • 1/2 tsp

    Black Pepper - freshly ground

  • 2 tbsp Olive Oil
  • 2 tbsp

    Santa Barbara Spice Mix

  • 1 tbsp

    Sun-dried Tomato in oil

  • 1 1/2 cups

     Wine - Syrah or other dry red wine

  • 1 cup

    Beef Broth

  • 1 Large Red Onion - sliced
  • 4 Garlic Cloves - sliced
  • 1/2 cup Black Olives - sliced
  • 8 small Tomatoes - quartered
  • 3 Thyme Sprigs
  • 12 Basil Leaves

Santa Barbara Spice Mix

  • 2 tsp

    Sea Salt

  • 1 tsp

    Garlic Powder

  • 1 tsp

    Black Pepper

  • 1/2 tsp Paprika
  • 1/2 tsp

    Red Pepper Flakes

  • 1/2 tsp

    Ground Cumin

  • 1/2 tsp

    Dried Oregano

Instructions

  • Preheat oven to 325°F.
  • Generously season meat with salt and pepper on both sides. Heat olive oil in a heavy casserole pan (we love to use our old Le Creuset). Over medium high heat sear the beef for about 3-5 minutes on each side, until the meat has a nice caramelized brown coat.
  • Sprinkle the Santa Barbara Spice Mix over the meat and add the sun-dried tomatoes.
  • Pour wine and beef broth over the meat. Add onions, garlic, olives, half of the sliced tomatoes, thyme sprigs and basil leaves.
  • Cover the casserole pan with a lid and braise in oven for about 2 1/2 hours.
  • Add the remaining tomatoes and braise for another 30 minutes or until beef is very tender. 
  • Let it rest for 10 minutes so the flavors of the pan juice can intensify before serving. You can use a slow cooker instead of cooking in the oven.