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Add a photoServings: 6
Ingredients
- 1 lb Onions -- sliced
- 2 x Bell peppers -- sliced
- 1 tsp Black pepper
- 2 x Cloves garlic -- mashed
- 1 tsp Oregano
- 4 x Bay leaves
- 1/4 c. Vegetable oil
- 5 lb Beef eye of round
- 1/4 c. Red wine
- 2 Tbsp. Vinegar
- 4 c. Chicken broth
- 2 c. Tomato puree
- 2 x Cloves garlic -- minced Salt -- to taste
- 1/2 tsp Grnd cumin
Directions
- Place the onions and bell peppers in a bowl and add in the black pepper, garlic, oregano and bay leaves. Let stand for 30 min. Preheat the oven to 350 degrees. Heat the oil in a large oven-proof cooking pot. When the oil is warm, add in the vegetable mix from bowl and saute/fry till soft. Add in the roast and brown on all sides for 5 min, or possibly so. Add in the wine and vinegar and allow to reduce briefly. Add in 2 c. of the broth and all the remaining sauce ingredients. Bring to a boil, then place in the oven for 1 hour. Check at intervals, adding the remaining 2 c. of chicken broth, if needed. Remove the meat from the oven and let sit for 30 min. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 85 | 50% |
| Total Fat 9.62g | 12% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 587mg | 24% |
| Potassium 682mg | 19% |
| Total Carbs 17.27g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.8g | 5% |
| Protein 4.19g | 7% |
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