Beef Roast Braised with Tomatoes and Oregano

Eye of Round Beef Braised with es and TomatoOregano. Prep time: 15 minutes; cook time: 90 minutes. Serves 4

Beef Roast Braised with Tomatoes and Oregano
Beef Roast Braised with Tomatoes and Oregano

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbl. olive oil

  • 1

    pound lean beef eye of round cut into 4 steaks

  • salt and pepper to taste

  • 1/4

    cup red wine

  • 2

    cups canned San Marzano tomatoes

  • 8

    sprigs fresh oregano

  • 1/4

    cup heavy cream

  • extra springs of oregano for garnish

Directions

1. Heat oil in a large cast-iron skillet over medium-high heat. Pat the steaks dry and salt and pepper them. When oil is almost shimmering, add steaks and cook 5 minutes on each side, browning well. Add red wine and move steaks around to scrape up the browned bits. 2. Add tomatoes, breaking them up. Add oregano. Bring to a boil, reduce to low and cover. Barely simmer, covered, for 1 1/2 hours. Check skillet every 30 minutes, turn steaks and add water if sauce is too thick. 3. Remove steaks from skiller and keep warm on a platter. Stir cream into saucer with a whisk. Pull out oregano. Pour sauce over steaks, garnish with oregano and serve immediately. Serving suggestion: polenta.

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