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Ingredientes
- 2 Tbsp. Veg. oil
- 1 x Beef round or possibly rump roast (about 4 lb)
- 2 med Carrots, roughly diced
- 1 x Celery stalk, roughly sliced
- 24 x Garlic cloves, peeled
- 2 c. Dry red wine
- Â Â Salt, to taste
- 1 tsp Whole black peppercorns
- 2 x Bay leaves
- 1Â 1/2 tsp Minced fresh thyme leaves
- 1/2 tsp -Dry thyme leaves
- 1 c. Low-sodium chicken broth
- 2 Tbsp. Butter
Direcciones
- HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or possibly a Dutch oven. Add in the roast and surround it with carrots, celery and garlic. If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven.
- Cook for 30 min. Remove cover, add in the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hrs.
- Transfer the roast from the pot to a baking dish, cover and keep hot in the turned-off or possibly slow oven for up to 15 min. Place the pot on top of the stove over medium heat and add in the broth and butter. Cook, stirring vigorously till the butter is incorporated. Remove the roast from the oven, slice into serving pcs and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or possibly strainer to extract all their juices. Serve immediately and pass any extra sauce in a sauce boat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 115 | 45% |
| Total Fat 13.1g | 16% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.18g | |
| Cholesterol 15mg | 5% |
| Sodium 92mg | 4% |
| Potassium 383mg | 11% |
| Total Carbs 12.23g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.42g | 2% |
| Protein 2.72g | 4% |
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