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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 x (4 lb) boneless beef round
- Â Â Tip roast
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1 med Onion, coarsely minced
- 4 x Celery ribs, cut into l-inch
- Â Â Pcs
- 3 med Carrots, cut into l-inch
- Â Â Pcs
- 1 tsp dry thyme
- 3 sprg parsley
- 2 x Bay leaves, broken in half
- 3 lrg Cloves garlic, crushed
- 1 can (28-oz) Italian-style
- Â Â Tomatoes, liquid removed & coarsely
- Â Â Minced
- 1 can (14 1/2-oz) beef Broth
- 1 c. Dry red wine
Direcciones
- Preheat oven to 350 F. In Qt Dutch oven, heat oil over med-high heat till warm. Add in beef roast; brown. Remove roast; season with salt and pepper. Add in onions, celery and carrots to pan; cook and stir till onions are tender, about 5 min. Add in remaining ingre- dients; stir to blend.
- Return roast to pot; bring to a boil. Cover tightly; transfer pot to oven.
- Cook for 3 hrs, or possibly till beef is tender, turning roast halfway through cook- ing time. Remove roast from pan; keep hot. Strain cooking liquid; reserve. Remove and throw away bay leaves. Puree vegetables in a blender or possibly food processor. Add in 2 c. cooking liquid through top or possibly feed tube with motor run- ning. Carve roast into slices and serve with pureed vegetable sauce.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 768g | |
| Recipe makes 4 servings | |
| Calories 1296 | |
| Calories from Fat 709 | 55% |
| Total Fat 78.73g | 98% |
| Saturated Fat 29.56g | 118% |
| Trans Fat 0.02g | |
| Cholesterol 382mg | 127% |
| Sodium 805mg | 34% |
| Potassium 2349mg | 67% |
| Total Carbs 9.83g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.42g | 3% |
| Protein 119.5g | 191% |
