I have been hungry for a beef roast for a while and finally decided to get one out of the freezer. I just put some things together to cook the roast.
Here is what I did:
1 - 3 pound grassfed rump beef roast which I seared in a dutch oven on top of the stove. I then added a cut up red onion, some carrots (cut into chunks), a couple of garlic cloves (they were small), 2 bay leafs, a couple of springs of fresh thyme, a handful of fresh parsley. I added about 1/2 cup of tomato paste (I had some that was in the freezer that I thawed), 2 cups of beef broth and 1 bottle of red wine (I used a Cabernet Franc from King Family Vineyards). I poured the wine over everything and brought the mixture to a boil. I placed the dutch oven with the lid on it into a 350 degree Fahrenheit pre-heated oven. Cook for about 1-1/2 hours until the internal temperature reached 140 degrees Fahrenheit.
I chose potatoes to go with the roast. I peeled the potatoes, cut them into chunks, put them into a pan of water and cooked until tender. Drained and added them to a bowl with a little butter and some chopped fresh parsley.
To go along with the rest of this meal is cooked spinach and a side salad (greens, tomatoes).
This post is linked on The Healthy Home Economist Monday Mania.