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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To make ahead, chill baked roast overnight. Cut into thin slices, and place in a 13- x 9-inch baking dish. Top with gravy. Bake at 350° for 30 minutes or until thoroughly heated. Serve with roasted potatoes. Ingredients:
1 (4 1/2-pound) rib-eye roast, trimmed |
2 tablespoons vegetable oil |
1 (15-ounce) can tomato sauce |
1/2 cup red wine |
2 large tomatoes, chopped |
1 medium onion, minced |
4 garlic cloves, minced |
1 tablespoon salt |
1 tablespoon pepper |
2 teaspoons chopped fresh or 1 teaspoon dried basil |
2 teaspoons chopped fresh or 1 teaspoon dried oregano |
1 (16-ounce) package red potatoes, cut into wedges |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons all-purpose flour |
1 cup beef broth or water |
garnish: chopped fresh parsley |
Directions:
1. Cook roast in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until browned on all sides.
2. Combine tomato sauce and next 8 ingredients; pour sauce mixture over roast in Dutch oven.
3. Bake, covered, at 325° for 3 hours or until roast is tender. Remove roast from Dutch oven, and keep warm; reserve drippings in Dutch oven.
4. Place potato wedges in a lightly greased 15- x 10-inch jellyroll pan. Bake at 450° for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Skim fat from drippings in Dutch oven. Whisk together flour and beef broth until smooth; add to drippings. Cook mixture, stirring constantly, over low heat 8 minutes or until thickened.
6. Cut roast into thin slices. Arrange roast and potatoes on a serving platter. Garnish, if desired. Serve with tomato gravy.
7. *1 (4 1/2-pound) boneless beef rump roast, trimmed, may be substituted. Bake, covered, at 325° for 2 hours and 20 minutes or until tender.
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