| 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
A Message from our Provider:
“Sin: it seemed like a good idea at the time”