Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3 Tbsp. Vegetable Oil
- 4 1/2 lb Beef Eye of Round Roast
- 2 Tbsp. Drippings From Roast (See Instructions)
- 1 c. Broccoli Florets
- 1 x Red Bell Pepper, Cored Seeded & Cut Into 1" Pcs
- 1 sm Zucchini, Cut Into 3/4" Pcs
- 1 c. Onion, minced
- 1 x Clove Garlic, Chopped
- 1/2 tsp Dry Marjoram Leaves
- 1/2 tsp Dry Savory Leaves
- 1/8 tsp Dry Thyme Leaves
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 3/4 c. STRONG(!) Coffee
- 3/4 c. Water
- 1/2 tsp Instant Beef Bouillon
- 1 1/2 lb Small Potatoes, Peeled
- 3 x Carrots, Cut Into 1/2" Pcs
- 2 x Ribs Celery, Cut Into 2" Pcs
- 4 whl Green Onions, Tops Removed
- 1 c. Small Whole Mushrooms
- 2 Tbsp. Cornstarch
- 1/4 c. Cool Water Salt Pepper
Direcciones
- Heat a Dutch oven over medium heat. Add in the oil. Brown the roast on all sides. Set aside. Drain all but the measured amount of drippings. Add in the broccoli, red bell pepper and zucchini. Cook over low heat till tender crisp (about 3 min). Set aside. Add in the minced onions and garlic. Cook for 2 min. Stir in the marjoram, savory, thyme, measured amount of salt and the measured amount of pepper. Cook for 1 min. Add in the coffee, water and bouillon. Scrape the drippings from the bottom of the Dutch oven.
- Return the roast to the Dutch oven. Increase heat to medium high. Bring to a boil. Reduce heat to a simmer. Cover. Cook till the roast is tender (2 1/2-3 hrs). Add in the potatoes, carrots, celery and green onions during the last 45 min of cooking. Add in the reserved vegetables and the mushrooms during the last 15 min of cooking. Arrange the roast and vegetables on a serving platter. Let stand, covered with aluminum foil, for 10 min before slicing. Strain the pan juices. Return them to the Dutch oven. Heat to boiling. Mix the cornstarch in the cool water. Stir into the pan juices.
- Reduce heat to low. Cook, stirring constantly, till thickened (about 2 min). Adjust seasonings. Serve the gravy with the roast and vegetables.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 8 servings | |
| Calories 165 | |
| Calories from Fat 80 | 48% |
| Total Fat 9.03g | 11% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.13g | |
| Cholesterol 4mg | 1% |
| Sodium 127mg | 5% |
| Potassium 518mg | 15% |
| Total Carbs 19.58g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.57g | 2% |
| Protein 2.67g | 4% |
