| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | New import | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | (4 lb) boneless beef round | |
| Tip roast | ||
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | md | Onion, coarsely chopped |
| 4 | Celery ribs, cut into l-inch | |
| Pieces | ||
| 3 | md | Carrots, cut into l-inch |
| Pieces | ||
| 1 | Teaspoon dried thyme | |
| 3 | Sprigs parsley | |
| 2 | Bay leaves, broken in half | |
| 3 | lg | Cloves garlic, crushed |
| 1 | cn | (28-ounce) Italian-style |
| Tomatoes, drained & coarsely | ||
| Chopped | ||
| 1 | cn | (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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