Ingredients
- 3 pounds beef sirloin tip roast (or blade or chuck roast)
- 6 garlic cloves, thinly sliced
- 1 teaspoon Italian Seasoning
- 1 teaspoon freshly ground pepper
- 1 tablespoon oil (canola oil)
- 2 large carrots, cut in large chunks
- 2 medium parsnips, cut in chunks
- 1/2 medium rutabega, cut in large chunks
- 10 to 12 small potatoes (scrubbed)
- 2 large yellow onions, quartered
- 1 1/4 cups low sodium beef broth
- 1/2 cup red wine (or alchol free red wine)
- 1/4 cup cold water
- 1 tablespoon cornstarch
How to Make
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Step 1: Cut 8 to 10 slits all over the roast, insert one slice garlic in each slit, set aside the rest of the garlic. Sprinkle the roast with the Italian seasonson and freshly ground pepper.
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Step 2: Heat the canola oil in a large pot or Dutch oven over medium high heat; add roast; brown on all sides; about 10 to 15 minutes; remove to a heated plate, keep warm.
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Step 3: Add the remaining ingredients (including the rest of the garlic) to the same Dutch oven over medium high heat, stirring to mix and brown slightly for about 5 minutes; add roast. Reduce heat to medium low; cover and simmer for 2 hours; turning roast after the first hour.
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Step 4: Remove the roast to a warmed platter; remove the veggies with a slotted spoon and place around the roast; cover and keep warm.
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Step 5: Make a slurry of the water and corn starch, add to the liquid in the Dutch oven while whisking; bring to a boil, simmer for 2 or 3 minutes; pour over the sliced roast and veggies on the platter; serve immediately.
We hope you enjoy this recipe!
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