| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Beef dishes, Cooking lig | 8 | Servings |
INGREDIENTS
| 1 | 3-Lb Boned Beef Bottom Round | |
| Roast | ||
| 2 | t | Vegetable Oil |
| 1 1/2 | c | Chopped Onion |
| 1 1/2 | t | Dried Thyme |
| 1 | Garlic Clove, Minced | |
| 3 | Bay Leaves | |
| 1 | c | Low-Salt Chicken Broth |
| 1 | c | Dry Red Wine |
| 1 | c | Canned Whole Tomatoes |
| Undrained And Choppe | ||
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 8 | Carrots, Peeled And Halved | |
| 8 | Boiling Onions, Peeled | |
| 1 | oz | Sun-Dried Tomatoes, Packed |
| Without Oil Chopped | ||
| 4 | c | Shiitake Mushroom Caps |
| 1 | Button Mushrooms, Quartered | |
| 1 | Cremini Mushrooms, Quartered |
INSTRUCTIONS
Preheat oven to 300 degrees. Trin fat from roast. Heat oil in a Dutch oven over medium-high heat unti hot. Add roast; brown on all sides. Remove roast, set aside. Add chopped onion to pan; saute 3 minutes. Add thyme, garlic, and bay leaves; saute 1 minute. Add broth, wine, and canned tomatoes, scraping pan to loosen browned bits. Return roast to pan; sprinkle with salt and pepper. Cover and bake at 300 degrees for 1 hour. Remove from oven; turn roast over. Add carrots, boiling onions, and sun-dried tomatoes. Cover; bake 1 hour. Add mushrooms. Cover; bake an additional hour or until roast is very tender. Let stand 10 minutes. Thinly slice roast and serve with vegetables. Recipe by: Cooking Light, J/F 98, pg. 182 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 36.6mg
Sodium: 366mg
Potassium: 727.1mg
Carbohydrates: 20g
Fiber: 5.3g
Sugar: 9.3g
Protein: 16.9g