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)
Directions:
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.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
100 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
