Total Time
Prep 0 mins
Cook 50 mins

Ingredients Nutrition


  1. 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.
  2. In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
  3. Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
  4. 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.
  5. Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
  6. Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
Most Helpful

Deliocious, was the main course on valentines day for my wife and 3 girls.... Used a dutch oven on the stove...Followed recipe to the "T".. Excellent..

McReynolds February 14, 2010

This roast was very tender. The best I've ever had! I tossed it in the crockpot and added the raw veggies about 5 hours later, turned the heat to high to finish it. It was very yummy and so easy!

Grace-AK August 10, 2009

Very nice, very rich, kids ate it. I am happy! ;-)

djmastermum June 23, 2009