tuscan roast beef

tuscan roast beef

2.5 lb. eye round beef, tied with string

3 cloves garlic

salt & pepper

2 T. olive oil

4 shallots, or sml onions

1 T. tomato paste

1 c. red wine

1.5 c. water

1/2 c. mushrooms, quartered

1 tsp oregano, fresh or little less dried

1 T. heaping parsley, chopped

Preheat oven to 350. Coat beef with salt and ground pepper. Heat oil on med in an ovenproof pot, and place beef in the pan. Turn over so all sides are seared & lightly browned. Add the wine, and water; it should cover beef halfway. Add mushrooms, garlic, shallots, tomato paste, herbs and bring to a boil. Take off heat, cover with a lid and transfer to oven. Cook 40 minutes, then uncover, turn and stir the beef, and check rareness of the meat. Cook a little longer to medium-rare, or as desired, and remove from oven. Lift beef immediately onto cutting board to prevent overcooking. Slice the beef thinly , lay onto plate, and ladle a little of the broth with shallots, mushrooms, and herbs over the top.

serves 2-3

You may have leftovers; great for a quick beef stew (chop the beef, add flour, potatoes, and carrot), or minced and served over egg pasta noodles (alla stracotto), or just simply sliced for a roast beef sandwich. (you can freeze the broth for later).