This Maggi Beef Roast recipe features a flavorful tomato-based sauce that adds dimension. This can be ready in 2 hours. Slice across the grain and top with the sauce. Garnish with some chopped parsley.
- 2 1/2 pounds (1 kg) boneless beef roast or chuck roast
- 4 bacon strips, cut in half lengthwise
- 8 (3 x 1/4-in.) carrot strips
- 2 tablespoons vegetable oil
- 2 cans (8 ounces each) tomato sauce
- 2 1/2 teaspoons MAGGI Granulated Chicken Flavor Tomato Bouillon
- Chopped fresh parsley (optional)
CUT a deep slit into meat from end toward center of roast with
a narrow bladed knife. Push a bacon strip into hole with a larding tool or narrow
end of a spoon. Cut a slit for a carrot strip and press into hole. Repeat with
remaining bacon and carrots, putting 4 bacon strips and 4 carrot strips in each
HEAT oil in large saucepan or Dutch oven over medium-high heat.
Brown roast on all sides; drain. Return roast to pan. Add tomato sauce and
bouillon; bring to a boil. Reduce heat to medium-low; cover. Cook, basting with sauce occasionally, for about 1 1/2 hours or until roast is tender when pierced with a fork.
SERVE sliced across the grain. Pour sauce over each serving.
Sprinkle with chopped parsley.
Review This Recipe
This is easy to make. I was not sure I understood instructions about cutting slits and putting the carrots and bacon in "the hole". I wasn't sure if this was a design like a spoke on a wheel or if it was just functional. I used a 6lb roast and it came out slightly overcooked. Please adjust the time of cooking when doing yours. I browned my roast on the grill before baking in the oven instead of using a Dutch oven.
The roast came out tasty and I would for sure make this again
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