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Beef Roast With Peppers

American.foodie's picture
Ingredients
  Beef arm/Blade or cross rib pot roast 4 Pound
  Garlic 2 Clove (10 gm), crushed
  Dry red wine 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil/Vegetable oil 2 Tablespoon
  Soy sauce 1 Tablespoon
  Dried rosemary 1 Teaspoon
  Dry mustard 1 Teaspoon
  Green peppers 2 Large, cut into 1/4-inch strips
  Red onion 1 Large, cut into halves and thinly sliced
  Red wine vinegar 1 Tablespoon
  Dried oregano 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Pierce surface of beef with fork.
Place beef in rectangular baking dish, 13x9x2 inches, or glass bowl.
Mix garlic, wine, 1/4 cup vinegar, 2 tablespoons oil, the soy sauce, rosemary and mustard.
Pour over beef.
Cover and refrigerate at least 12 hours but no longer than 24 hours.
Remove beef from wine mixture; reserve wine mixture.
Cook beef in 4-quart Dutch oven in 2 tablespoons oil until brown; add reserved wine mixture.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 2 hours.
Cook and stir green peppers and onion in 2 tablespoons oil until crisp-tender, 3 to 5 minutes.
Stir in 1 tablespoon vinegar, the oregano, salt and pepper; serve with beef.
* Pressure Cooker Directions: Prepare beef as directed.
Cook in oil in 6-quart pressure cooker until brown; add reserved wine mixture.
Following manufacturer's directions, cover and cook at 15 pounds pressure 35 to 45 minutes.
Cool 5 minutes; reduce pressure.
Cook and stir green peppers and onion in 2 tablespoons oil until crisp-tender, 3 to 5 minutes.
Stir in 1 tablespoon vinegar, the oregano, salt and pepper; serve with beef.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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