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braised beef roast and vegetables

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons Vegetable Oil

  2. 4 1/2 pounds Beef Eye of Round Roast

  3. 2 tablespoons Drippings From Roast (See Instructions)

  4. 1 cup Broccoli Florets

  5. 1 Red Bell Pepper, Cored Seeded & Cut Into 1" Pieces

  6. 1 small Zucchini, Cut Into 3/4" Pieces

  7. 1 cup Onion, chopped

  8. 1 Clove Garlic, Minced

  9. teaspoon Dried Marjoram Leaves

  10. teaspoon Dried Savory Leaves

  11. teaspoon Dried Thyme Leaves

  12. teaspoon Salt

  13. teaspoon Pepper

  14. cup STRONG(!) Coffee

  15. cup Water

  16. teaspoon Instant Beef Bouillon

  17. 1 1/2 pounds Small Potatoes, Peeled

  18. 3 Carrots, Cut Into 1/2" Pieces

  19. 2 Ribs Celery, Cut Into 2" Pieces

  20. 4 Whole Green Onions, Tops Removed

  21. 1 cup Small Whole Mushrooms

  22. 2 tablespoons Cornstarch

  23. cup Cold Water

  24. Salt

  25. Pepper

Instructions Jump to Ingredients ↑

  1. Heat a Dutch oven over medium heat. Add the oil. Brown the roast on all sides. Set aside. Drain all but the measured amount of drippings. Add the broccoli, red bell pepper and zucchini. Cook over low heat until tender crisp (about 3 minutes). Set aside. Add the chopped onions and garlic. Cook for 2 minutes. Stir in the marjoram, savory, thyme, measured amount of salt and the measured amount of pepper. Cook for 1 minutes. Add the coffee, water and bouillon. Scrape the drippings from the bottom of the Dutch oven.

  2. Return the roast to the Dutch oven. Increase heat to medium high. Bring to a boil. Reduce heat to a simmer. Cover. Cook until the roast is tender (2½-3 hours). Add the potatoes, carrots, celery and green onions during the last 45 minutes of cooking. Add the reserved vegetables and the mushrooms during the last 15 minutes of cooking. Arrange the roast and vegetables on a serving platter. Let stand, covered with aluminum foil, for 10 minutes before slicing. Strain the pan juices. Return them to the Dutch oven. Heat to boiling. Mix the cornstarch in the cold water. Stir into the pan juices.

  3. Reduce heat to low. Cook, stirring constantly, until thickened (about 2 minutes). Adjust seasonings. Serve the gravy with the roast and vegetables.

  4. Posted to EAT-L Digest 30 October 96 Date: Wed, 30 Oct 1996 09:19:25 -0800 From: Joel Ehrlich

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