Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Burgundy Roast Beef With Savory Sauce
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- #87992
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 pounds boneless beef chuck cross rib roast
1 1/2 cup red cooking wine
1 cup diced tomatoes in juice (canned)
1 large carrot, cut in 1-inch pieces
1 small onion, coarsely chopped
5 cloves garlic, peeled
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and pepper
3 tablespoons olive oil
directions
Place meat in deep non-metallic container or bowl. Trim excess fat, if desired. Add remaining ingredients to bowl except salt, pepper and oil. Pierce meat several times with fork and turn to coat; spoon marinade over meat. Cover and refrigerate 8 hours or up to 24 hours, turning meat at least once.
Preheat oven to 450 degrees F. Reserving marinade, remove meat and sprinkle with salt and pepper.
On stove top, heat olive oil in a small roasting pan. Add meat and brown on all sides. Pour marinade over meat. Cover and roast in oven for 15 minutes. Lower heat to 350 degrees F, and continue to roast 1-1/2 hours or until meat is tender when pierced with a fork.
Remove meat to serving platter. Carefully spoon marinade into blender container. Cover and run on low until smooth. Serve with sliced roast beef.
added by
tigger07
nutrition data
Nutritional data has not been calculated yet.
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