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Braised Beef Round with Potatoes and Carrots
2 1/2 pound top round roast or London broil
2 teaspoons of crushed fresh garlic
1/4 teaspoon of coarsely ground black pepper
1 medium yellow onion, thinly sliced
2 bay leaves
1/2 cup of tomato juice
1 1/2 pounds of potatoes, (about5 medium) scrubbed and quartered
1 1/4 pounds of carrots ( about 6 large). peeled and cut into 2 inch
pieces
Gravy
1 1/2 teaspoons of beef bouillon granules
1/4 cup of unbleached flour
1/2 cup of water
Trim any visible fat from the neat. Rinse the meat and
pat it dry with paper towels. spread the garlic over both sides of the
meat and sprinkle both sides with pepper.
Coat a large cast iron or Dutch oven with nonstick cooking spray, and
preheat over medium high heat. Place the meat in the skillet, and brown
over medium high heat. Remove the skillet from the heat and spread the
onions over the meat. Place the bay leaves and tomato juice in the
bottom of the skillet, cover the skillet tightly, and bake at 325ºF.
for 1 hour and 45 minutes.
Remove the skillet from the oven and carefully remove the cover. (steam
will escape.) Place the potatoes and carrots around the meat, cover the
skillet tightly, and return it to the oven fro another 45 minutes or
until the meat and vegetables are tender. Transfer the meat and
vegetables to a serving platter, and keep warm.
To make the gravy, discard the bay leaves and pour the meat drippings
into a fat separator cup. (If you don't have a separator cup, pour the
drippings into a bowl, add a few ice cubes, and skim off the fat once it
rises and hardens.) Pour the fat free drippings into a 2 cup measure,
and add enough water to bring the volume up to 1 1/2 cups. Pour the
mixture into a 1 quart saucepan, add the bouillon granules, and bring
the mixture to a boil over medium heat,.
Combine the flour and water in ajar with a tight fitting lid, and shake
until smooth. Slowly pour the flour mixture into the boiling gravy. Cook
and stir until the gravy is thickened and bubbly.
Transfer the gravy to a warmed gravy boat or pitcher, and serve hot with
the meat and vegetables. Yield: 8 servings
Nutritional Facts (per serving)
Calories: 295 Chole: 59mg
Fat:4.6g Fiber 5.1g
Protein: 28g Sod: 344mg |
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