Ingredients
- 3 to 4 lb. boneless beef roast (rump or sirloin)
- 2 to 3 tbsp vegetable oil
- 2 med. onions, chopped
- 3 tbsp flour
- 1 tsp Kitchen Bouquet
- 1 can beef broth (or 1 bullion cube in 1 c. water)
- 1 c. red wine
- 1 stalk celery, sliced across
- 1 16 oz. can tomatoes, chopped or squeezed up
- Salt & pepper, to taste
Directions
Preheat oven-proof Dutch Oven over med hi heat. Brown beef on all sides, add onions and celery and brown slightly. Remove from pan and stir in flour till smooth. Add broth, wine, salt & pepper. Return beef & vegetables to pan. Place in preheated 350 oven and bake, turning occasionally about 2 1/2 to 3 hours. (Potatoes and carrots may be added last hour to make a complete "meal in a pot".) Remove to serving platter and keep warm. Thicken remaining gravy, if necessary.
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Submitted 6/13/05.
Source: my recipe
Submitted By: Ruth Burbage
burbage@pell.net
Oven Roasted Beef