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LOCATION: Recipes >> Beef Veal >> Pot Roast 17

Print this Recipe    Pot Roast 17

Beef Pot Roast

2 teaspoons canola oil
2 1/2 pounds beef eye of round (roast)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
3 onion, sliced
1 cup low sodium beef broth
1/2 cup dry red wine
1 pound baby carrots
10 ounces fresh mushrooms, cut in half
8 cloves garlic
9 ounces frozen green beans, thawed

Preheat oven to 375. In a 9 x 13" roasting pan, heat oil over
medium high heat until hot. Sprinkle beef with salt, pepper and
thyme. Add the beef to the pan and cook until browned. Add onions;
stir in broth, wine, carrots, mushrooms and garlic. Cover pan
tightly with aluminum foil or a bake proof lid. Bake for 1 hour
or until fork tender. Transfer meat to a platter; cover loosely
with foil to keep warm. Stir beans into the pan and bake vegetables
10 to 15 more minutes, or until beans are heated through. Slice
the beef and serve with the vegetables and pan sauce.

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