Total Steps
8
Ingredients
19
Tools Needed
5
Ingredients
- Chopped fresh parsley(optional)
- 1 cup beef broth or water
- 3 tablespoons all-purpose flour
- 1/4 teaspoon freshly-ground black pepper
- 1/2 teaspoon salt
- 1 package red potatoes (16 oz) cut into wedges
- 1 teaspoon dried oregano(optional)
- 2 teaspoons chopped fresh oregano
- 1 teaspoon dried basil(optional)
- 2 teaspoons chopped fresh basil
- 1 tablespoon pepper
- 1 tablespoon salt
- 4 cloves garlic minced
- 1 medium onion minced
- 2 large tomatoes chopped
- 1/2 cup red wine
- 1 can tomato sauce (15 oz)
- 2 tablespoons vegetable oil
- 4.5 pounds beef rib-eye roast trimmed
Instructions
Step 1
Note: A 4 1/2-pound boneless beef rump roast, trimmed, may be substituted for the beef rib-eye roast. If using a rump roast, bake covered at 325 degrees F for 2 hours and 20 minutes or until tender.
Step 2
Cook the roast in hot vegetable oil in a large Dutch oven over medium-high heat for 5 to 6 minutes or until browned on all sides.
Step 3
Combine the tomato sauce, red wine, chopped large tomatoes, minced onion, minced garlic, 1 tablespoon salt, 1 tablespoon pepper, 2 teaspoons chopped fresh oregano (or 1 teaspoon dried oregano), and 2 teaspoons chopped fresh basil (or 1 teaspoon dried basil). Pour the sauce mixture over the roast in the Dutch oven.
Step 4
Bake, covered, at 325 degrees F for 3 hours or until the roast is tender. Remove the roast from the Dutch oven and keep warm. Reserve the drippings in the Dutch oven.
Step 5
Place the potato wedges in a lightly greased 15- by 10-inch jellyroll pan. Bake at 450 degrees F for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 6
Skim fat from the drippings in the Dutch oven. Whisk together the all-purpose flour and beef broth until smooth; add to the drippings. Cook the mixture, stirring constantly, over low heat for 8 minutes or until thickened.
Step 7
Cut the roast into thin slices. Arrange the roast and potatoes on a serving platter. Garnish with chopped fresh parsley, if desired. Serve with the tomato gravy.
Step 8
To make ahead: Chill the baked roast overnight. Cut into thin slices and place in a 13- by 9-inch baking dish. Top with gravy. Bake at 350 degrees F for 30 minutes or until thoroughly heated. Serve with roasted potatoes.