 |
Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 8 |
|
Diane Phillips Ingredients:
2 garlic cloves, minced |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
3 lbs eye of round roast, tied |
2 tablespoons olive oil |
1 cup finely chopped onion |
1 cup finely chopped celery |
1 cup finely chopped carrot |
1 tablespoon finely chopped fresh rosemary |
1 cup red wine |
1 (32 ounce) can crushed tomatoes |
1 cup beef broth |
Directions:
1. Make a paste of the garlic, salt, and pepper (use mortar and pestle); rub mixture all over the roast.
2. Heat oil in a Dutch oven over medium heat.
3. Brown the roast in the oil on all sides; remove roast from pan and set aside.
4. Add the onion, celery, carrot, and rosemary to the pan; stir/saute until the vegetables are softened, about 5 minutes.
5. Add in the wine; let the wine boil for about 1 minute.
6. Add in the tomatoes and beef broth; stir to blend, then return the roast to the pan.
7. Simmer (don’t boil) the meat in the sauce for 45 minutes.
8. Preheat oven to 350°; place roast and sauce in a baking dish; bake, occasionally basting with sauce, for 90 minutes or until the meat is tender and is 170° on an instant-read thermometer.
9. Remove from oven and let meat rest for 20 minutes.
10. While the meat is resting, remove excess fat from sauce; boil the sauce down if it is thin.
11. Remove the string from the roast, carve, and serve with the sauce drizzled over the top.
|
|