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Categories:
beef roast vegetable oil onion carrots tomatoes red wine beef broth parsley garlic bay leaves thyme pepper potatoes
Viewed: 40 - Published at: 3 years agoIngredients
- 3-lb. beef roast
- 2 Tbsp. vegetable oil
- 1 large onion, sliced
- 4 medium carrots, cut in 1-inch pieces
- 1 can (28-oz.) stewed tomatoes
- 2 c. red wine
- 2 c. beef broth
- 2 Tbsp. dried parsley
- 6 cloves garlic, minced
- 2 bay leaves
- 2 tsp. dried thyme
- 1/2 tsp. pepper
- 6 medium potatoes, peeled and cut into quarters
Method
- Preheat oven to 375°.
- Heat oil in a large skillet and brown meat on all sides.
- Transfer meat to a large Dutch oven or roaster.
- Add all the remaining ingredients, except the potatoes, to the roaster.
- The liquid should cover the vegetables and meat. Add more broth or water if necessary.
- Cover and bake for 2 hours. Turn the beef after 1 hour.
- Add the potatoes to the pan, increase the oven temperature to 400° and bake uncovered for about 1 hour longer, until meat and potatoes are tender.
- Turn meat every 15 minutes.
- Makes about 6 servings.
