Recipe - Braised Beef Roast And Vegetables

3 tablespoon Vegetable Oil
4 One half pound Beef Eye of Round Roast
2 tablespoon Drippings From Roast (See
Instructions)
1 cup Broccoli Florets
1 Red Bell Pepper, Cored
Seeded & Cut Into 1" Pieces
1 small Zucchini, Cut Into 3/4"
Pieces
1 cup Onion, chopped
1 Clove Garlic, Minced
One half teaspoon Dried Marjoram Leaves
One half teaspoon Dried Savory Leaves
1/8 teaspoon Dried Thyme Leaves
One fourth teaspoon Salt
One fourth teaspoon Pepper
Three fourths cup STRONG(!) Coffee
Three fourths cup Water
One half teaspoon Instant Beef Bouillon
1 One half pound Small Potatoes, Peeled
3 Carrots, Cut Into 1/2"
Pieces
2 Ribs Celery, Cut Into 2"
Pieces
4 Whole Green Onions, Tops
Removed
1 cup Small Whole Mushrooms
2 tablespoon Cornstarch
One fourth cup Cold Water
Salt
Pepper

Heat a Dutch oven over medium heat. Add the oil. Brown the roast on all
sides. Set aside. Drain all but the measured amount of drippings. Add
the broccoli, red bell pepper and zucchini. Cook over low heat until tender
crisp (about 3 minutes). Set aside. Add the chopped onions and garlic. Cook
for 2 minutes. Stir in the marjoram, savory, thyme, measured amount of salt
and the measured amount of pepper. Cook for 1 minutes. Add the coffee,
water and bouillon. Scrape the drippings from the bottom of the Dutch oven.
Return the roast to the Dutch oven. Increase heat to medium high. Bring to
a boil. Reduce heat to a simmer. Cover. Cook until the roast is tender (2
1/23 hours). Add the potatoes, carrots, celery and green onions during the
last 45 minutes of cooking. Add the reserved vegetables and the mushrooms
during the last 15 minutes of cooking. Arrange the roast and vegetables on
a serving platter. Let stand, covered with aluminum foil, for 10 minutes
before slicing. Strain the pan juices. Return them to the Dutch oven. Heat
to boiling. Mix the cornstarch in the cold water. Stir into the pan juices.
Reduce heat to low. Cook, stirring constantly, until thickened (about 2
minutes). Adjust seasonings. Serve the gravy with the roast and
vegetables.
Posted to EATL Digest 30 October 96

Date: Wed, 30 Oct 1996 09:19:25 0800

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM