 |
Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
Mmmmmmmm good! Serve with rice and a salad for a wonderful Sunday dinner!! Ingredients:
2 1/2 lbs boneless bottom round roast |
1/4 teaspoon black pepper |
2 onions, thinly sliced |
3 garlic cloves, crushed |
1 1/2 cups beef broth |
1 cup water |
3 tablespoons tomato paste |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried basil |
4 potatoes, peeled and quartered |
3 carrots, peeled and cut into 2-inch pieces |
1 celery rib, coarsely chopped |
1/4 lb mushroom |
Directions:
1. Preheat broiler.
2. Season roast with pepper and place in a broiler pan. Broil until all sides are browned.
3. Reduce oven temperature to 325ºF.
4. In a large oven safe sautepan, combine onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil.
5. Add roast and bring to a low simmer.
6. Cover tightly, return to oven and cook for 1 1/2 hours.
7. Add potatoes, carrots and celery; continue cooking for another hour.
8. Remove from oven; slice meat and arrange on a platter with potatoes and carrots.
9. Take the onions, celery, and juice and heat in a skillet; add mushrooms and cook until tender.
10. Serve over roast.
|
|