Round Tip Roast With Italian Tomato Sauce
|Dry red wine||1⁄2 Cup (8 tbs)|
|Instant meat marinade||1 Tablespoon|
|Beef round tip||1 Pound, roast|
|Marinara sauce||7 3⁄4 Ounce (Around 1 Cup)|
|Onion||1 Medium, sliced|
|Chopped celery||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|All-purpose flour||1⁄4 Cup (4 tbs)|
Combine wine and dry marinade; marinate roast according to package directions.
Drain roast, reserving marinade.
In Dutch oven combine reserved marinade, marinara sauce, and sugar; add roast.
Cover and simmer for 1 1/2 hours.
Add onion, celery, and mushrooms; simmer, covered, till meat is tender, about 1 hour longer.
Transfer roast and vegetables to serving platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Return 2 cups of the pan juices to Dutch oven.
Combine sour cream and water; blend with flour.
Stir flour mixture into pan juices in Dutch oven.
Cook and stir till thickened and bubbly; pass with meat.
Serve with hot cooked spaghetti, if desired.