|Beef round roast||5 Pound (1 Piece, Bottom)|
|Onions||2 Medium, sliced|
|Carrot||1 , sliced|
|Celery stalk||1 , sliced|
|Red wine vinegar||2 Cup (32 tbs)|
|Mixed pickling spice||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
Combine roast, onions, carrot, celery, wine vinegar, salt, pickling spice, parsley and thyme in bowl; mix well.
Marinate beef, covered, in refrigerator for a minimum of 3 days, turning beef once a day.
Brown roast on all sides in mixture of butter and olive oil in heavy saucepan.
Strain marinade; pour over roast.
Simmer for 3 to 4 hours or until tender.
Transfer roast to warm platter.
Bring pan drippings to a boil; season with salt and pepper.
Stir in mixture of cornstarch and water gradually.
Cook until thickened or until desired consistency, stirring constantly.
Serve with roast.
Calories 797 Calories from Fat 345
% Daily Value*
Total Fat 38 g59%
Saturated Fat 14.9 g74.7%
Trans Fat 0 g
Cholesterol 171.7 mg57.2%
Sodium 1266.1 mg52.8%
Total Carbohydrates 21 g6.9%
Dietary Fiber 2.5 g9.9%
Sugars 3.5 g
Protein 83 g166%
Vitamin A 37% Vitamin C 13.1%
Calcium 9.2% Iron 44.7%
*Based on a 2000 Calorie diet