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Parsleyed Oven Pot Roast

Ingredients
  Salt 2 1⁄2 Teaspoon (Divided)
  Black pepper 1⁄4 Teaspoon
  Lean beef bottom round 5 Pound
  Canned tomatoes 28 Ounce, broken up (1 Can)
  Dry red wine 3⁄4 Cup (12 tbs)
  Instant minced onion 1⁄4 Cup (4 tbs)
  Parsley flakes 2 Tablespoon
  Bay leaf 1
  Instant minced garlic 1⁄2 Teaspoon
  Carrots 6 , peeled and sliced
  Zucchini 1 1⁄2 Pound, sliced
  Cherry tomatoes 2 Cup (32 tbs), pricked with fork
Directions

GETTING READY
1) Preheat oven to temperature 450 degrees.
2) Over the surface of the meat, rub 1 ½ teaspoons of salt and the pepper.

MAKING
3) In a heavy, ovenproof casserole or Dutch oven, place the meat, keeping the fat side down.
4) In the hot oven, brown the meat on both the sides for about 50 to 60 minutes.
5) Drain the fat.
6) Combine together the wine, tomatoes, onion, bay leaf, parsley, garlic and remaining 1 teaspoon of salt.
7) Pour the mixture all over the meat.
8) Cover the meat and reduce the temperature to 350 degrees.
9) Bake in the oven for 2 ½ to 3 hours, till the meat and vegetables are soft.
10) About 40 minutes before the cooking time is up, add the carrots and 20 minutes before cooking is over, add the zucchini. Finally, add the cherry tomatoes about 10 minutes before cooking time is over.

SERVING
11) Slice the hot steak and serve with the still hot vegetables. Makes a good main course dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
240 Minutes
Ready In: 
250 Minutes

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