Braised Roast Beef With Spanish Onions
|Canned tomatoes||14 Ounce (Not Drained)|
|Spanish onion||500 Milliliter, finely sliced (2 Cups)|
|Garlic||2 Clove (10 gm), finely chopped|
|Boneless beef roast||3⁄4 Pound (500 Milliliter)|
|Water||50 Milliliter (1/4 Cup)|
|Potatoes||2 , washed|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Cold water||15 Milliliter (1 Tablespoon)|
Preheat the oven to 160Â°C(325Â°F).
Combine the tomatoes, hall the onions and garlic in an oven-ready pan.
Place the roast beet on top.
Cover the roast with the remaining onions and garlic.
Season to taste.
Pour in 60 mL (1/4 cup) water and cover.
Cook for 2 1/2 to 3 hours or until the meat is tender.
Add the slices of potato 15 minutes before cooking is complete.
Place the roast and the onions on a serving platter and cover with a sheet of aluminum foil.
Let sit for 10 minutes to make carving the roast easier.
Add water to the oven-ready pan until you have approximately 250 mL (1 cup) of liquid.
Dilute the cornstarch in the cold water and add it to the cooking juices.
Reduce, over medium-high heat, for 2 or 3 minutes.
Carve the roast in thin slices and serve with the sauce.