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Braised Roast Beef With Spanish Onions

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  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 160°C(325°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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1307 Calories from Fat 317

% Daily Value*

Total Fat 35 g53.9%

Saturated Fat 14 g69.9%

Trans Fat 0 g

Cholesterol 165 mg55%

Sodium 1231.6 mg51.3%

Total Carbohydrates 166 g55.4%

Dietary Fiber 25.2 g100.8%

Sugars 24.4 g

Protein 87 g173.5%

Vitamin A 55.9% Vitamin C 259.1%

Calcium 31.7% Iron 69.8%

*Based on a 2000 Calorie diet

Braised Roast Beef With Spanish Onions Recipe