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Ingredients
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¼ cup olive oil
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1 (3 pound) beef round tip roast
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flour for dredging
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3 medium onions, sliced
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3 large carrots, peeled and cut into small chunks
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3 large stalks celery, diced
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4 cloves garlic, minced
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3 whole allspice berries
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salt and pepper to taste
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1 cup dry red wine
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2 (12 ounce) cans beef broth
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2 tablespoons cornstarch dissolved in a small amount of water
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 (per serving)
388 | Calories |
24g | Fat |
10g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 388 | |
% 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.