Braised Beef in Wine Reduction Sauce

Name: Braised Beef in Wine Reduction Sauce
Total time: 555 min
Ingredients: ½ cup Swerve Brown (Or Sukrin Gold or other brown sugar substitute of your choice); 1 1/2 tablespoons Paprika (Either sweet or smoked); 1 tablespoon Curry Powder (Sweet, hot, or mild depending on your preference); 1 tablespoon Ground Cumin; 1 tablespoon Ground Black Pepper; 1 tablespoon Kosher Salt; 1 1/2 teaspoons Ground Mustard; 6 pounds Beef Roast (any cut without bone); 2 - 4 tablespoons Avocado Oil (Plus more as needed. Or another high smoke point oil like Regular Olive Oil.); 1 1/2 Onions (Cut in large chunks.); 1 tablespoon Garlic (Minced. About 6 cloves.); 750 milliliters Red Wine (1 bottle. I usually use a Pinot Noir.); 3 sprigs Fresh Rosemary; 3 Bay Leaves; 6 cups Beef Broth (You may need slightly less, but the idea is for the liquid to come just to the very top of the meat.); ½ teaspoon Xanthan Gum

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With a silky sauce and tender beef cooked low and slow, this Braised Beef in Wine Reduction Sauce is the perfect make-ahead dish.

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Ingredients

½ cup Swerve Brown (Or Sukrin Gold or other brown sugar substitute of your choice)
1 1/2 tablespoons Paprika (Either sweet or smoked)
1 tablespoon Curry Powder (Sweet, hot, or mild depending on your preference)
1 tablespoon Ground Cumin
1 tablespoon Ground Black Pepper
1 tablespoon Kosher Salt
1 1/2 teaspoons Ground Mustard
6 pounds Beef Roast (any cut without bone)
2 - 4 tablespoons Avocado Oil (Plus more as needed. Or another high smoke point oil like Regular Olive Oil.)
1 1/2 Onions (Cut in large chunks.)
1 tablespoon Garlic (Minced. About 6 cloves.)
750 milliliters Red Wine (1 bottle. I usually use a Pinot Noir.)
3 sprigs Fresh Rosemary
3 Bay Leaves
6 cups Beef Broth (You may need slightly less, but the idea is for the liquid to come just to the very top of the meat.)
½ teaspoon Xanthan Gum