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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (3-pound) beef eye-of-round roast |
2 large cloves garlic, thinly sliced |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
vegetable cooking spray |
1 large onion, sliced |
1 bay leaf |
2 cups dry red wine, divided |
1 (8-ounce) can no-salt-added tomato sauce |
1 tablespoon brown sugar |
1 tablespoon low-sodium worcestershire sauce |
1 teaspoon prepared mustard |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
12 small round red potatoes, halved |
6 carrots, scraped and quartered |
4 stalks celery, cut into 2-inch pieces |
Directions:
1. Trim fat from roast. Cut 1-inch slits in roast; inserta garlic slice into each slit. Combine flour, salt, and pepper; stir well. Lightly dredge meat in flour mixture; reserve remaining flour mixture.
2. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat; cook until browned on all sides. Add onion and bay leaf.
3. Combine remaining flour mixture and 1/4 cup wine; stir well. Add remaining 1 3/4 cups wine, tomato sauce, and next 5 ingredients, stirring well. Pour mixture over roast. Bring to a boil; cover, reduce heat, and simmer 2 hours. Add potato, carrot, and celery; bring to a boil. Cover, reduce heat, and simmer 1 hour or until meat and vegetables are tender. Remove and discard bay leaf.
4. Transfer meat to a serving platter; spoon vegetables around meat, using a slotted spoon. Serve with remaining sauce.
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