posted by Angel 10-19-100 7:30 PM
Roast Beef
4 lb. top round roast beef
salt and pepper
flour
2/3 cup olive oil
1 medium onion -- chopped
1 stalk celery -- chopped
1 large carrot -- chopped
1 bay leaf
2 cups red wine
1 cup beef broth
1/2 lb. mushrooms
1 teaspoon butter
Season meat with salt and pepper and dredge in flour. In a large skillet, heat 1/3 cup olive oil and brown meat. Remove meat to a large heavy casserole or Dutch oven.
Brown onion, celery and carrot. Add this with bay leaf and garlic to beef in casserole. Heat 2 cups wine with 1 cup beef broth. Pour over meat. Cover and cook 3 hours, turning several times.
Strain sauce left in casserole. In saucepan, add remaining 1/3 cup olive oil and on high heat saute mushrooms. Drain off oil and add strained sauce. Cook for 5 minutes. Add butter and cook until thick.
Cut beef in slices and pour sauce over.