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Meats Dutch New import 4 Servings

INGREDIENTS

2 T Olive oil
1 4 lb boneless beef round
Tip roast
3/4 t Salt
1/2 t Pepper
1 Onion, coarsely chopped
4 Celery ribs, cut into l-inch
Pieces
3 Carrots, cut into l-inch
1 Teaspoon dried thyme
3 Sprigs parsley
2 Bay leaves, broken in half
3 Cloves garlic, crushed
1 28-ounce Italian-style
Tomatoes, drained & coarsely
Chopped
1 14 1/2-ounce beef Broth
1 c Dry red wine

INSTRUCTIONS

Preheat oven to 350 F. In Quart Dutch oven, heat oil over med-high
heat until hot. Add beef roast; brown. Remove roast; season with salt
and pepper. Add onions, celery and carrots to pan; cook and stir  until
onions are tender, about 5 minutes. Add remaining ingre-  dients; stir
to blend. Return roast to pot; bring to a boil. Cover  tightly;
transfer pot to oven. Cook for 3 hours, or until beef is  tender,
turning roast halfway through cook- ing time. Remove roast  from pan;
keep warm. Strain cooking liquid; reserve. Remove and  discard bay
leaves. Puree vegetables in a blender or food processor.  Add 2 cups
cooking liquid through top or feed tube with motor run-  ning. Carve
roast into slices and serve with pureed vegetable sauce.  Makes 6 to 8
servings.  Posted to MM-Recipes Digest V4 #169 by BobbieB1@aol.com on
Jul 1, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 153
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 1189.7mg
Potassium: 598.5mg
Carbohydrates: 17g
Fiber: 4.4g
Sugar: 6g
Protein: 3.9g


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