EagerToRead.com - Beef Recipes

Parsley Pot Roast

2 1/2 teaspoons of salt
1/4 teaspoon of ground black pepper
5 pounds of bottom round of beef
one 1 pound 12 ounce can of tomatoes, broken up
3/4 cup of dry red wine
1/4 cup of instant minced onion
2 tablespoons of parsley flakes
1 bay leaf
1/2 teaspoon of instant minced garlic
6 medium carrots, peeled and sliced
1 1/2 pounds of zucchini, sliced
2 cups of cherry tomatoes

Rub 1 1/2 teaspoons of salt and black pepper into surface of meat. Place the meat, fat side down in a heavy ovenproof casserole or Dutch Oven. Brown well on all sides in preheated 450ºF. oven for 50 - 60 minutes; drain off at. Combine the tomatoes, wine, minced onion, parsley flakes, bay leaf, minced garlic and remaining 1 teaspoon of salt; pour over meat. Cover and reduce the eat to 350ºF.; bake for 2 1/2 - 3 hours or until the meat and vegetables are tender, adding carrots 40 minutes before cooking time is up, zucchini 20 minutes and cherry tomatoes 10 minutes before time is up. Slice meat and serve with vegetables. Serves 8 - 10