Braised Beef Roast In Oven Coupon

• Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
• In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
• Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
• Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.

• Gather your vegetables. Wash the carrots and celery and peel your onion and carrots.Rough chop your onions, carrots, and celery into roughly 1 in pieces and set aside.
• Heat your pan and oil for browning the beef.Place your beef into the pan once the oil is good an hot. Brown all sides and ten pull it from the pan and set it aside.
• Add your chopped veggies to the same pan you browned the beef in.Stir them around to get some of the fond flavors onto them.Add the tomato paste and work it around the pan.

• Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
• In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).

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