• 8servings
  • 70minutes
  • 532calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb onion , sliced thin

  2. 2 green bell peppers , sliced

  3. 1 teaspoon fresh ground black pepper

  4. 2 garlic cloves , minced

  5. 1 teaspoon dried oregano or 1 tablespoon fresh oregano , chopped

  6. 4 bay leaves

  7. 1/4 cup vegetable oil

  8. 5 lbs beef beef eye round

  9. 1/4 cup dry red wine

  10. 2 tablespoons vinegar

  11. 4 cups chicken broth

  12. 2 cups tomato puree

  13. 2 garlic cloves , chopped

  14. salt

  15. 1/2 teaspoon ground cumin

Instructions Jump to Ingredients ↑

  1. Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F.

  2. Heat the oil in a large oven-proof cooking pot like a Dutch oven. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining ingredients. Bring to a boil, then place in the oven for 1 hour.

  3. Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.


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