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Slow-Roasted Beef And Gravy

Yield 7 servings (3 ounces cooked beef and 1/4 cup gravy)

Ingredients

  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 (2.6-ounce) package golden onion soup mix (such as Lipton Recipe Secrets)
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 3/4 pounds eye-of-round roast, trimmed
  • 1 cup water
  • 1/3 cup dry red wine
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 207
  • fat 9.1 g
  • satfat 3.1 g
  • protein 24.6 g
  • carbohydrate 5.7 g
  • cholesterol 60 mg
  • iron 2.1 mg
  • sodium 512 mg
  • caloriesfromfat 40 %
  • fiber 0.6 g
  • calcium 22 mg

How to Make It

  1. Combine first 5 ingredients; set aside.

  2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add beef, and cook 2 minutes on each side or until browned.

  3. Sprinkle beef with soup mix mixture; add 1 cup water and wine to pan. Bring to a boil. Cover, reduce heat, and simmer 2 hours.

  4. Place beef on a platter, reserving liquid in pan; cover beef with foil. Let stand 10 minutes before slicing.

  5. Combine flour and 2 tablespoons water; add to cooking liquid. Simmer 8 to 10 minutes or until thick; add parsley. Serve over beef.

Oxmoor House Healthy Eating Collection