You are here

Braised Roast Beef With Spanish Onions

Healthycooking's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Beef
Interest: 
Healthy

Rate It

Your rating: None
4.17143
Average: 4.2 (14 votes)