Dutch oven dinner combo
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
2 Tbsp vegtable oil1 boneless beef rump roast (3� to 4 lb)� cup tomato juce� cup dry red wine1 Tbsp Worcestershire sauce1 tsp dried basil1� tsp saltFreshly ground pepper to taste3 to 4 carrots, peeled and cut into 1 inch pieces1 large yellow onion, quartered2 potatos, peeled and quartered2 cloves garlic, chopped1 large zucchini, unpeeled, cut into 1 inch slices8 oz mushrooms, halved if large3 Tbsp all-purpose flour� cup water
Preheat oven to 350�F In a Dutch oven over medium heat, warm oil. Brown roast on all sides for about 10 minutes.
In a small bowl mix tomato juice, wine, Worcestershire sauce, basil, salt, and pepper and pour over meat.
Cover and bake 1� hours. Stir in carrots, onion, potatos, and garlic and bake, covered, 15 minutes longer. Add zucchini and mushrooms and bake, covered, until meat and vegetables are tender, about 30 minutes longer.
In a cup, blend flour and water and stir into pan. Bake until juices are thickened, about 5 minutes longer.
Number of Servings: 6
Recipe submitted by SparkPeople user LUPINTHE3RD.
In a small bowl mix tomato juice, wine, Worcestershire sauce, basil, salt, and pepper and pour over meat.
Cover and bake 1� hours. Stir in carrots, onion, potatos, and garlic and bake, covered, 15 minutes longer. Add zucchini and mushrooms and bake, covered, until meat and vegetables are tender, about 30 minutes longer.
In a cup, blend flour and water and stir into pan. Bake until juices are thickened, about 5 minutes longer.
Number of Servings: 6
Recipe submitted by SparkPeople user LUPINTHE3RD.
Nutritional Info Amount Per Serving
- Calories: 781.4
- Total Fat: 29.9 g
- Cholesterol: 291.5 mg
- Sodium: 875.3 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.7 g
- Protein: 99.8 g
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