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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 lb boneless pot roast
2 clove garlic, slivered
1/4 tsp salt and pepper
1 tbsp flour
2 tbsp oil
2 onions, chopped
3 carrots, chopped
1 stalk celery, chopped
1 tsp dried thyme, oregano and basil
1 bay leaf
1 cup beef stock, tomato juice or dry red wine
1 cup canned tomatoes, drained and chopped
1 tbsp parsley, chopped
Trim fat from roast. Cut slits in several places, each slit 1/2 inch long and 1 inch deep. Insert a garlic slice into each slit.
In a Dutch oven, brown roast on all sides in hot oil. Remove from heat and drain off fat. Add vegetables, spices and stock. Cover tightly and simmer over low heat 1 1/2 hours, turning beef occasionally. Stir in tomatoes, and herbs; simmer 45-50 minutes or until beef is tender. Discard bay leaf. Let roast rest on serving plate before slices. Remove vegetables from pot and make gravy with drippings, if desired. Serves 6
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BRAISED ITALIAN-STYLE BEEF
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 lb boneless pot roast
2 clove garlic, slivered
1/4 tsp salt and pepper
1 tbsp flour
2 tbsp oil
2 onions, chopped
3 carrots, chopped
1 stalk celery, chopped
1 tsp dried thyme, oregano and basil
1 bay leaf
1 cup beef stock, tomato juice or dry red wine
1 cup canned tomatoes, drained and chopped
1 tbsp parsley, chopped
Trim fat from roast. Cut slits in several places, each slit 1/2 inch long and 1 inch deep. Insert a garlic slice into each slit.
In a Dutch oven, brown roast on all sides in hot oil. Remove from heat and drain off fat. Add vegetables, spices and stock. Cover tightly and simmer over low heat 1 1/2 hours, turning beef occasionally. Stir in tomatoes, and herbs; simmer 45-50 minutes or until beef is tender. Discard bay leaf. Let roast rest on serving plate before slices. Remove vegetables from pot and make gravy with drippings, if desired. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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