Roast Beef with Pebre Sauce

Name: Roast Beef with Pebre Sauce
Prep time: 20 min
Total time: 6 h 30 min
Yield: 8
Cuisine: Chilean
Ingredients: 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; 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

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Prep 20 min
Total 6 hr 30 min
Ingredients 16
Servings 8

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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!

by Leslie Limon

Updated Sep 20, 2016

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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

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!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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!