Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Round roast, trimmed |
| 1½ cup | Onions -- coarsely chopped |
| 2 teaspoons | Ginger |
| 2 teaspoons | Garlic -- minced |
| 1 teaspoon | Coriander -- ground |
| ¼ teaspoon | Cinnamon |
| 1½ cup | White wine |
| 2 cups | Beef broth |
| 1 tablespoon | Molasses |
| 2 \N | Strips orange peel |
| ½ \N | Bay leaf |
| ½ teaspoon | Fresh ground black pepper |
| 3 pounds | Red new potatoes -- |
| \N \N | Quartered |
| 2 pounds | Carrots -- cut in 2\" pieces |
| ½ teaspoon | Salt |
| 2 tablespoons | Fresh parsley -- chopped |
Preheat oven to 325F. Heat large Dutch oven over medium-hight heat until very hot. Add beef and cook until well browned on all sides; set aside.
Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes.
Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1½ hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat.
Reheat to boiling over medium heat). Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley Recipe By : Ladies' Home Journal File