Braised Beef Roast And Vegetables
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Braised Beef Roast And Vegetables
  Beef    Roast    Vegetables  
Last updated 6/12/2012 1:09:57 AM. Recipe ID 37043. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Braised beef roast and vegetables
 Categories: None
      Yield: 8 Servings
      3 tb Vegetable Oil
  4 1/2 lb Beef Eye of Round Roast
      2 tb Drippings From Roast (See
      1 c  Broccoli Florets
      1    Red Bell Pepper, Cored
           -Seeded & Cut Into 1" Pieces
      1 sm Zucchini, Cut Into 3/4"
      1 c  Onion, chopped
      1    Clove Garlic, Minced
    1/2 ts Dried Marjoram Leaves
    1/2 ts Dried Savory Leaves
    1/8 ts Dried Thyme Leaves
    1/4 ts Salt
    1/4 ts Pepper
    3/4 c  STRONG(!) Coffee
    3/4 c  Water
    1/2 ts Instant Beef Bouillon
  1 1/2 lb Small Potatoes, Peeled
      3    Carrots, Cut Into 1/2"
      2    Ribs Celery, Cut Into 2"
      4    Whole Green Onions, Tops
      1 c  Small Whole Mushrooms
      2 tb Cornstarch
    1/4 c  Cold Water
  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. 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
  (2 1/2-3 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. Reduce heat to low.  Cook,
  stirring constantly, until thickened (about 2 minutes).  Adjust
  seasonings.  Serve the gravy with the roast and vegetables. 

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 37043 (Apr 03, 2005)

[an error occurred while processing this directive]