* Ingredients :
°1 Three to five pounds of roasted, ground beef or breast
° 2 teaspoons salt
° 1 teaspoon black pepper
° 2 tablespoons vegetable oil
° 6 cloves minced garlic
° 1 to 2 glasses of red wine *
° 2 cups low-sodium beef broth
° 1/4 cup Worcestershire sauce
° 2 large white onions, cut into 2-inch pieces
° 1 pound baby carrots
° 1 pound of red potatoes, cut into small pieces
° 1 sprig of fresh rosemary
* Directions :
Heat oven 350 degres F .Get out a large, safe oven Dutch oven heat to high heat.Season with salt and pepper on both sides of the toasted pieces.
Add vegetable oil to the saucepan and heat until browned, about three to four minutes parallel to the side.Remove the roast from the pan and place briefly on a baking sheet or board.
Add garlic to a saucepan for 60 seconds.Lubricate the basin with red wine and beef broth.Add the stir-fry to the saucepan.Pour the Worcestershire sauce over the roast beef and place the chopped onions, carrots, and potatoes over and around the meat.Place a sprig of rosemary on top.
Cover the skillet and transfer it to an oven preheated to 350 degrees.Cook for three hours or until the meat reaches an internal temperature of 202 ° F and is easy to peel off with a fork.Season vegetables with salt and pepper to taste and serve hot.