Food > Recipe Directory > Courses/Meal Type > Main Course > Rosemary-Braised Beef Roast
Rosemary-Braised Beef Roast Recipe
Rosemary-Braised Beef Roast
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Ingredients
- 6 lbs (2.7 kg) beef rump roast
- 3/4 tsp (4 mL) black pepper
- 2 tbsp (30 mL) vegetable oil
- 2 tbsp (30 mL) olive oil or butter
- 2 onions, diced
- 3 carrots, diced
- 1-1/2 cups (375 mL) diced celery, including inner stalks and leaves
- 4 cloves garlic, minced
- 2 cups (500 mL) dry red wine
- 1 can (28 oz/796 mL) tomatoes with juice
- 2 tbsp (30 mL) tomato paste
- 1-3/4 tsp (9 mL) salt
- 3 bay leaves
- 2 sprigs fresh rosemary (or 2 tsp/10 mL dried)
- 2 tsp (10 mL) dried oregano
Preparation
Sprinkle roast with pepper. In large skillet, heat vegetable oil over high heat; brown roast all over. Transfer roast, fat cap side up, to large Dutch oven; pour off fat from skillet.
Reduce heat to medium-high and heat olive oil; add onions, carrots, celery and garlic. Sauté until vegetables are tender, 10 to 12 minutes; scrape vegetables over and around roast.
Return skillet to heat and add wine; stir in tomatoes, breaking up slightly, tomato paste and salt. Bring to boil and pour over roast. Scatter bay leaves, rosemary and oregano in pan; cover and bake in 350F/180C oven for 2-1/2 hours.
Uncover; roast, basting every 30 minutes, until meat is tender when tested with fork, 1-1/2 to 2 hours. Transfer roast to cutting board; let stand for 10 minutes.
Meanwhile, skim off fat from sauce; discard bay leaves and rosemary sprigs. If sauce is not thick enough, place over high heat and boil until desired consistency. Slice meat thinly; transfer to serving platter and spoon sauce over top.
Makes 8 to 10 servings.
- Serving(s)
- 8 to 10
| Per each of 10 servings: about | |
|---|---|
| Calories | 481 |
| Protein | 59 g |
| Fat (total) | 21 g |
| Sat. Fat | 7 g |
| Carbohydrate | 10 g |
| Fibre | 2 g |
| Cholesterol | 145 mg |
| Sodium | 715 mg |
| Calcium | 6 % RDI |
| Iron | 42 % RDI |
| Vitamin A | 60 % RDI |
| Vitamin C | 27 % RDI |
| Folate | 15 % RDI |
Also in this menu:
Source
Homemakers Magazine: Feb./Mar. 2006
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