| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Beef dishes, Cooking lig |
8 |
Servings |
INGREDIENTS
| 1 |
|
3-Lb Boned Beef Bottom Round Roast |
| 2 |
ts |
Vegetable Oil |
| 1 1/2 |
c |
Chopped Onion |
| 1 1/2 |
ts |
Dried Thyme |
| 1 |
lg |
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 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 8 |
md |
Carrots; Peeled And Halved |
| 8 |
sm |
Boiling Onions; Peeled |
| 1 |
oz |
Sun-Dried Tomatoes; Packed Without Oil, Chopped |
| 4 |
c |
Shiitake Mushroom Caps |
| 1 |
pk |
Button Mushrooms; Quartered |
| 1 |
pk |
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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