13Ingredients
900Calories
70Minutes

Ingredients

  • 3 pounds top round roast (to 4)
  • 3 cups red wine (I use the cheap stuff in a box, he he!)
  • 1 can beef broth
  • 4 inches carrots (cut 2 inch pieces)
  • 3 inches ribs (celery- cut 3 inch pieces)
  • 1 inch onion (large, cut slices)
  • 4 cloves garlic (fresh)
  • 2 bay leaves
  • 1 tablespoon dried basil (and oregano)
  • salt
  • pepper
  • 2 tablespoons canola oil
  • 2 tablespoons plain flour

Directions

  1. Coat beef with salt, pepper and flour.
  2. I used an 18/10 stainless steel cooking bowl from Wolfgang Puck.
  3. Any heavy bottom, non reactive, stove top to oven pot will do.
  4. Wow, that was hard to figure out how to write.
  5. Heat pan with the canola oil.
  6. Brown the roast on all sides.
  7. Remove roast and add the wine and beef broth while scraping the bottom of the pot.
  8. Add all remaining spices, garlic and veggies.
  9. Please put your lid on the pot.
  10. Put roast back in and place in a 350 degree oven.
  11. Depending on how big your roast is will vary cooking time.
  12. But the rule is low and slow.
  13. I cooked mine for 5 hours until fork tender.
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NutritionView more

900Calories
Sodium31%DV750mg
Fat74%DV48g
Protein143%DV73g
Carbs4%DV11g
Fiber4%DV1g

PER SERVING *

Calories900Calories from Fat430
% DAILY VALUE*
Total Fat48g74%
Saturated Fat18g90%
Trans Fat
Cholesterol195mg65%
Sodium750mg31%
Potassium1460mg42%
Protein73g143%
Calories from Fat430
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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