Name: Braised Round Roast of Beef
Yield: About 12 servings
Cuisine: United States
Ingredients: 5 pounds beef round, prepared for roasting; 1 bay leaf; ½ cup diced carrot; ½ cup chopped onion; Salt and freshly ground black pepper; 1 cup Beef Stock; 1 cup dry red wine; All-purpose flour; ¼ cup butter; 2 white turnips, cut into eighths; 4 carrots, cut into quarters; 1 garlic clove, crushed (optional); ¼ teaspoon dried marjoram; ½ teaspoon dried thyme; ¼ cup diced celery; ¼ cup diced turnip

Preparation info

About
12
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

5 pounds beef round, prepared for roasting
All-purpose flour
¼ cup butter

Americas
United States
Main course
New York

Method

Preheat oven to moderate (325°F.).
Dredge the beef roast with flour. Melt the butter in a Dutch oven and brown the meat on all sides. Remove the meat.
Add the chopped onion, diced carrot, the turnip, celery and garlic to the

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Braised Round Roast of Beef

Ingredients

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