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ROAST BEEF 4 lb. top round roast beef salt and pepper flour 2/3 c. olive oil 1 medium onion, chopped 1 stalk celery, chopped 1 large carrot, chopped bay leaf 2 c. red wine 1 c. beef broth mushrooms Season meat with salt and pepper and dredge in flour. In a large skillet, heat 1/3 cup olive oil and brown meat. Remove meat to a large heavy casserole or Dutch oven. Brown onion, celery and carrot. Add this with bay leaf and garlic to beef in casserole. Heat 2 cups wine with 1 cup beef broth and pour over meat. Cover and cook 3 hours, turning several times. Strain sauce left in casserole. In saucepan, add remaining 1/3 cup olive oil and on high heat saute mushrooms. Drain off oil and add strained sauce. Cook for 5 minutes. Add 1 teaspoon butter and cook until thick. Cut beef in slices and pour sauce over. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |