1 3-Lb Boned Beef Bottom Round Roast
2 tsp Vegetable Oil
1 1/2 cup Chopped Onion
1 1/2 tsp Dried Thyme
1 large Garlic Clove, Minced
3 Bay Leaves
1 cup Low-Salt Chicken Broth
1 cup Dry Red Wine
1 cup Canned Whole Tomatoes, Undrained And Choppe
1/2 tsp Salt
1/4 tsp Pepper
8 medium Carrots, Peeled And Halved
8 small Boiling Onions, Peeled
1 oz Sun-Dried Tomatoes, Packed Without Oil, Chopped
4 cup Shiitake Mushroom Caps
1 package Button Mushrooms, Quartered
1 package Cremini Mushrooms, Quartered
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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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