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Enjoy this recipe from Our Best Cast-Iron Cooking Recipes.
Submitted by: Barbara Rannazzisi from Gainesville, VA
4-lb. rolled rump beef roast
2 T. garlic-flavored olive oil
2 28-oz. cans whole tomatoes
2 8-oz. cans Italian tomato sauce
1/2 c. water
1 T. garlic, minced
1 t. dried oregano
1 t. dried basil
1 t. dried parsley
1-1/2 t. salt
1/2 t. pepper
Optional: 1/4 c. all-purpose flour, 2 c. hot water
hot cooked rotini pasta
Garnish: fresh oregano sprigs
Brown roast slowly in oil over medium heat in a Dutch oven. Add tomatoes with juice, tomato sauce, water, garlic and seasonings. Bring to a boil; cover, reduce heat and simmer 2-1/2 hours or until tender, turning occasionally. Cut roast into serving-size slices. Return meat to Dutch oven; simmer, uncovered, 30 more minutes. If sauce is not thick enough, combine flour and water, stirring until dissolved. Gradually stir flour mixture into sauce, a little at a time, until sauce thickens. To serve, place prepared pasta on a large platter; top with sauce and sliced meat. Garnish with fresh oregano sprigs. Serves 8 to 10. | |
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Brown roast slowly in oil over medium heat in a Dutch oven. Add tomatoes with juice, tomato sauce, water, garlic and seasonings. Bring to a boil; cover, reduce heat and simmer 2-1/2 hours or until tender, turning occasionally. Cut roast into serving-size slices. Return meat to Dutch oven; simmer, uncovered, 30 more minutes. If sauce is not thick enough, combine flour and water, stirring until dissolved. Gradually stir flour mixture into sauce, a little at a time, until sauce thickens. To serve, place prepared pasta on a large platter; top with sauce and sliced meat. Garnish with fresh oregano sprigs. Serves 8 to 10. |
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