preheat on Med-high a deep roasting pan (large enough to place roast flat on bottom).
Heavily season roast with salt and pepper
Add oil and briefly swirl
When oil heated, add thyme and rosemary, moving sprigs around in oil until fragrant (1-2 min)
Add roast and sear, turning until brown on all sides.
Add onion and continue to cook on moderate high heat, pushing them down on either sides of roast to caramelize onion, . They will be slightly tender and golden brown.
Add garlic, stir in to onions and cook about 1 minute until just fragrant.
Add water and bouillon. You can dissolve bouillon in the water first, but I just add the water and then stir bouillon in the pot
Bring to low boil, add mushrooms on top of roast.
Lower to simmer, cover pan and continue to simmer for about two hours until beef is tender.
Serve over brown rice
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 314 (61%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 124.7mg||38 %|
|Sodium 121.4mg||4 %|
|Potassium 724.6mg||19 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 9.3g|
|Protein 38g||54 %|
Powered by: USDA Nutrition Database
Calories per serving: 515
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