How to make it

  • In a Dutch oven, heat a small amount of vegetable oil over medium heat.
  • Cook the garlic briefly, then push to the sides.
  • Add the beef and brown well on all sides.
  • Mix together the water and wine and pour over the meat; sprinkle the pepper, salt, and rosemary over the meat.
  • Bring to a boil, then reduce the heat to low.
  • Now you can: Cover and simmer for 1-1/2 hours on the stovetop, or cover and bake in a preheated 325 oven for 1-1/2 hours before adding the vegetables.
  • Peel the carrots and cut each into 4 chunks.
  • Add the carrots and unpeeled potatoes to the Dutch oven and sprinkle with the parsley.
  • Re-cover and simmer an additional 1-1/4 hours, or until meat is fork tender and vegetables are done.
  • Remove the meat and vegetables to a platter to keep warm.
  • Skim excess fat from the juices in the pot, then add water if juices do not equal about 2 cups.
  • Dissolve the cornstarch in about 1/4 cup of cold water and add to the juices.
  • Bring to a boil for one minute, stirring constantly.
  • Arrange the roast on the serving planner and carve across the grain into diagonal slices.
  • Arrange the vegetables around the platter.
  • Drizzle gravy over all and serve the additional gravy on the side.

Reviews & Comments 2

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    " It was excellent "
    cherylnail ate it and said...
    mmm sounds wonderful
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    " It was excellent "
    pleclare ate it and said...
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