Roast Beef Carbonnade
|Boneless lean beef steak||2 Pound, cut 1 1/2 to 2 inches thick and trimmed of fat (Top Round, Bottom Round, Or Eye Round)|
|Non stick vegetable spray coating||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Frozen brussels sprouts||10 Ounce (1 Package)|
|Carrots||6 Medium, bias sliced into 1/2 inch pieces|
|Onions||2 Medium, cut into wedges|
|Cold water||2 Tablespoon|
Sprinkle meat with a little salt and pepper.
Spray bottom of 4-quart Dutch oven with non-stick vegetable spray coating.
Place over medium heat.
Add meat; brown on both sides, Combine beer, catsup, garlic, and thyme; pour over meat, Cover and bake in a 325Â° oven for 1 1/4 hours.
Rinse brussels sprouts with warm water just to separate; add to Dutch oven along with carrots and onions.
Cover and bake about 45 minutes more or till vegetables and meat are tender.
Remove meat and vegetables to serving platter; keep warm.
Skim fat from pan juices.
To make gravy, measure 1 1/4 cups pan juices, adding water if necessary.
Combine the 2 tablespoons cold water and cornstarch; stir into pan juices.
Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Season gravy with the salt and pepper; pass with meat and vegetables.