Source of Recipe
2 pounds trimmed beef bottom round roast
1-1/2 cups coarsely chopped onions
2 teaspoons ground ginger
2 teaspoons minced garlic
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1-1/2 cups dry white wine
1 can (14-1/2 oz.) beef broth plus enough water to equal 2 cups
1 tablespoon molasses
2 strips (3 inches each) orange peel
1/2 bay leaf
1/2 teaspoon freshly ground black pepper
3 pounds red potatoes, quartered
2 pounds carrots, cut into 2-inch pieces
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1. Heat oven to 325 degree F. Heat large Dutch oven over medium-high heat until very hot. Add beef and cook until well browned on all sides; set aside.
2. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander, and cinnamon; cook 1 minute. Stir in broth, wine, molasses, orange peel, bay leaf, and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1-1/2 hours.
3. Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley. Makes 8 servings.
Make-Ahead Tip: Prepare roast as directed in steps 1 and 2. Cover and refrigerate overnight. Skim fat. Reheat to boiling over medium heat. Continue as directed.
Nutritional facts per serving
calories: 380, total fat: 7g, saturated fat: 2g, cholesterol: 67mg, sodium: 495mg, carbohydrate: 48g, protein: 30g