Recipe Details
Ingredients
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¼cupolive oil
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1(3 pound)beef round tip roast
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flour for dredging
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3mediumonions, sliced
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3largecarrots, peeled and cut into small chunks
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3large stalks celery, diced
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4clovesgarlic, minced
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3whole allspice berries
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salt and pepper to taste
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1cupdry red wine
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2(12 ounce) cansbeef broth
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2tablespoonscornstarch dissolved in a small amount of water
Cooking Directions
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Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides.
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Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours.
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Remove meat to a cutting board; allow to rest for 10 minutes.
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While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories388 | |
| % Daily Value * | |
| Total Fat 24g |
30% |
| Saturated Fat 8g |
40% |
| Cholesterol 88mg |
29% |
| Sodium 391mg |
17% |
| Total Carbohydrate 10g |
4% |
| Dietary Fiber 2g |
6% |
| Total Sugars 3g |
|
| Protein 28g |
56% |
| Vitamin C 5mg |
5% |
| Calcium 39mg |
3% |
| Iron 3mg |
18% |
| Potassium 681mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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