From Weight Watchers New 365 Day Menu Cookbook
Directions
In large Dutch oven, heat oil over medium-high heat. Add onions and cook, stirring frequently until onions are golden brown. Add garlic. Cook 2-3 minutes more, taking care not to scorch the garlic. Add carrots; cook 5 minutes more or until carrots are tender. Rub beef on all sides with salt and pepper. Add to vegetable mixture. Cook, turning roast frequently, until browned on all sides. Add wine and herbs. Bring to boil. Reduce heat and simmer, covered, turning beef occasionally and adding water, a few tablespoons at a time, as needed to keep beef from sticking, 1 1/2 - 2 hours until beef is cooked and very tender. Remove roast and allow to rest 10 minutes before slicing. Serve topped with vegetable mixture.
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INGREDIENTS
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2 pounds boneless beef round roast
2 tablespoons olive oil
4 cups onion -- coarsely chopped
4 cups carrots -- coarsely chopped
1 clove fresh garlic -- minced
1 1/2 cups dry red wine
1 bay leaf
1 teaspoon oregano -- dried
1 teaspoon thyme -- dried
salt and pepper to taste |
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