Maggi Beef Roast

Maggi Beef Roast

In this recipe:

based on 1 reviews
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6
20 min.
prep
120 min.
total
4 to 6 servings

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.

Ingredients

  • 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)
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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
side.



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.

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Maggi Beef

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

- Bob Dohring from Hawaiian Gardens, CA

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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