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boneless beef round tip roast cooking oil water instant beef bouillon granules oregano dried basil bay leaves garlic pepper carrots potatoes tomatoes onions
Viewed: 60 - Published at: 3 years agoIngredients
- 1 (2 lb.) boneless beef round tip roast
- 1 Tbsp. cooking oil
- 1 c. water
- 2 tsp. instant beef bouillon granules
- 1 tsp. dried oregano, crushed
- 1/4 tsp. dried basil, crushed
- 2 bay leaves
- 2 cloves garlic, minced
- 1/4 tsp. pepper
- 2 carrots, cut in fourths
- 5 small potatoes, cut in fourths
- 1 (16 oz.) can tomatoes, diced
- 5 small onions
Method
- Trim fat from meat.
- In a 5-quart Dutch oven, brown meat in hot oil.
- Drain off fat.
- Add water, bouillon granules, oregano, basil, bay leaves, garlic and pepper.
- Bring to boiling; reduce heat.
- Simmer, covered, 1 hour.
- Add carrots, onions and potatoes. Spoon juices over vegetables.
- Simmer, covered, 25 to 30 minutes or until vegetables are tender.
- Add tomatoes and continue to simmer, covered, for 30 minutes.
