Roast Beef
Yield
14 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast
boneless |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
lemon pepper
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | can |
tomato sauce
|
*
|
| 2 | each |
onions
sliced |
|
| 1 ½ | cups |
celery
sliced |
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
sugar
|
|
| 4 | each |
carrots
quartered |
|
| 2 | each |
potatoes
quartered, scrubbed, unpeeled |
|
| 1 | cup |
wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast
boneless |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
lemon pepper
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | can |
tomato sauce
|
*
|
| 2 | each |
onions
sliced |
|
| 355 | ml |
celery
sliced |
|
| 2.5 | ml |
garlic powder
|
|
| 5 | ml |
sugar
|
|
| 4 | each |
carrots
quartered |
|
| 2 | each |
potatoes
quartered, scrubbed, unpeeled |
|
| 237 | ml |
wine
dry |
*
|
Directions
Sprinkle roast with salt and pepper.
In dutch oven, brown roast in hot oil, drain.
Add remaining ingredients, except carrots and potatoes.
Simmer, covered, 1½ hours.
Add vegetables, cover, and simmer 1 hour longer.
