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Beef Roast Braised with Tomatoes and Oregano

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

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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

Details

Preparation

Step 1

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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