We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Roast Beef with Pebre Sauce

  • Prep 20 min
  • Total 6 hr 30 min
  • Ingredients 16
  • Servings 8
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Ingredients

To prepare the pebre sauce:

1
cup fresh cilantro, finely chopped
1/2
medium-sized onion, finely chopped
1
medium-sized tomato, finely chopped (optional)
2
garlic cloves, finely chopped
2
tablespoons red chili paste or hot sauce
2
tablespoons red wine vinegar
2
tablespoons fresh lemon juice
Salt, to taste

To prepare the roast beef:

1
medium-sized onion, thinly sliced
1-1/2 cups beef broth
1/2
cup red wine
3-4 lb beef roast
3
garlic cloves, crushed
2
tablespoons finely-chopped dry herbs
1-1/2 tablespoons salt
2
teaspoons ground black pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
433.6
% Daily Value
Total Fat
24.6g
38%
Saturated Fat
9.6g
48%
Cholesterol
148.8mg
50%
Sodium
1521.5mg
63%
Total Carbohydrate
6.0g
2%
Dietary Fiber
1.2g
5%
Sugars
1.7g
Protein
43.1g
% Daily Value*:
Vitamin C
9.40%
9%
Calcium
6.80%
7%
Iron
27.90%
28%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

 

Directions

  • 1 To prepare the pebre sauce: 1 hour before serving the roast, prepare this sauce. Mix the fresh cilantro, onion, tomato, garlic, red chili paste, red wine vinegar and fresh lemon juice; season with salt, to taste. Refrigerate.
  • 2 To prepare the roast beef: Add the onion, beef broth and red wine to the bottom of a slow-cooker. Season the beef with the crushed garlic, herbs, salt and black pepper. Arrange the roast on top of the sliced onion. Cover and cook on high for 6 hours or on low for 8-9 hours.
  • 3 To serve, remove the roast from the slow-cooker. Cut in slices 1/2-inch thick and serve alongside the pebre sauce. Enjoy!

This New Year’s, surprise guests with this succulent roast beef paired with a delicious pebre sauce. Pebre is the unofficial sauce of Chile, made with fresh cilantro, red chili pepper paste, onion, garlic, red wine vinegar and lemon juice. Just thinking about it makes my mouth water! And I’m sure it will have the same effect on your guests. They’ll love it!

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

This New Year’s, surprise guests with this succulent roast beef paired with a delicious pebre sauce. Pebre is the unofficial sauce of Chile, made with fresh cilantro, red chili pepper paste, onion, garlic, red wine vinegar and lemon juice. Just thinking about it makes my mouth water! And I’m sure it will have the same effect on your guests. They’ll love it!