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Add a photoAn interesting and flavorful tomato version of a well loved classic dish.
Ingredients
- 4 lb. Eye round or other pot or oven roast
- 1 Tablespoon olive or canola oil
- 3 Carrots, peeled and sliced
- 3 Stalks celery, sliced
- 2 Onions, peeled and diced
- 6 Cloves garlic, minced
- 2 Cups red wine
- 1 28 oz. Can whole plum tomatoes in puree
- 2 Cups chicken stock
- Small handful of fresh thyme
- 2 Tablespoons flour
- Salt & pepper to taste
Directions
- Pour the oil into a large pot, season the roast with salt and pepper and sear in the pot until browned on all sides. Remove the roast to a large plate.
- Add the carrots, onions, celery and garlic to the pot and sauté until tender. Please the roast back into the pot, add the tomatoes, wine and enough chicken stock to nearly cover the meat. Add the thyme, cover and cook in a 350 degree oven for 3 hours.
- Allow the cooked roast to cool before slicing. Strain as much of the vegetables from the pot as you like but this sauce is rustic and can be chunky. Thicken the sauce with the flour, slice the meat and add the slices back into the pot to reheat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 12 servings | |
| Calories 312 | |
| Calories from Fat 120 | 38% |
| Total Fat 13.35g | 17% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 189mg | 8% |
| Potassium 707mg | 20% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.14g | 1% |
| Protein 32.65g | 52% |
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