|3 tablespoons||Vegetable Oil|
|4½ pounds||Beef Eye of Round Roast|
|2 tablespoons||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|
|½ teaspoon||Dried Marjoram Leaves|
|½ teaspoon||Dried Savory Leaves|
|⅛ teaspoon||Dried Thyme Leaves|
|¾ cup||STRONG(!) Coffee|
|½ teaspoon||Instant Beef Bouillon|
|1½ pounds||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|
|¼ cup||Cold Water|
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 (2½-3 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 EAT-L Digest 30 October 96 Date: Wed, 30 Oct 1996 09:19:25 -0800 From: Joel Ehrlich <Joel.Ehrlich@...>
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