Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998

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Yield:
8 servings (serving size: 3 ounces beef and 1 1/4 cups mushroom mixture)
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Ingredients

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Directions

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  • Preheat oven to 300°.

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  • Trim fat from roast. Heat oil in a Dutch oven over medium-high heat until hot. Add roast; brown on all sides. Remove roast; set aside. Add chopped onion to pan; sauté 3 minutes. Add thyme, garlic, and bay leaves; sauté 1 minute. Add broth, wine, and canned tomatoes, scraping pan to loosen browned bits. Return roast to pan; sprinkle with salt and pepper. Cover and bake at 300° for 1 hour.

  • Remove from oven; turn roast over. Add carrots, boiling onions, and sun-dried tomatoes. Cover; bake 1 hour. Add mushrooms. Cover; bake an additional hour or until roast is very tender. Let stand 10 minutes. Thinly slice roast and serve with vegetables.

Nutrition Facts

282 calories; calories from fat 23%; fat 7.2g; saturated fat 2.3g; mono fat 2.5g; poly fat 1.1g; protein 33.7g; carbohydrates 21.9g; fiber 4.1g; cholesterol 73mg; iron 5mg; sodium 380mg; calcium 72mg.
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