Ingredients
6
6 servings
- •3 pounds bottom round roast
- •1 cup red wine vinegar
- •1 cup water
- •2 tablespoons lemon juice
- •1 onion, thinly sliced
- •2 bay leaves
- •3 whole cloves
- •2 tablespoons salt
- •0.125 teaspoon ground black pepper
- •4 tablespoons vegetable oil
- •1 cup water
- •3 tablespoons all-purpose flour
- •1 tomato, cut into wedges
Instructions
- Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
- Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
- Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.
Nutritional Facts
Per 6 servings
- Calories: 355
- Carbohydrate: 11g
- Fat: 19g
- Fiber: 1g
- Protein: 34g
- Sugar: 1g
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