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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Tender meat, lots of vegetables and a pleasant sauce make this meal-in-one from Olga Montecorboli of Hartsdale, New York hearty and filling. Ingredients:
1 beef eye round roast (2-1/2 pounds) |
6 tablespoons king arthur unbleached all-purpose flour, divided |
1 tablespoon canola oil |
1-1/2 cups plus 1/3 cup water, divided |
1-1/2 cups dry red wine or reduced-sodium beef broth |
2 teaspoons beef bouillon granules |
1/4 teaspoon pepper |
16 small red potatoes, halved |
5 medium carrots, halved lengthwise and cut into 2-inch lengths |
2 medium onions, quartered |
1/2 teaspoon salt |
1/2 teaspoon browning sauce, optional |
Directions:
1. Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
2. Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm.
3. Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.
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