>From the Meals.com website...
Maggi Beef Roast
Preparation Time20 mins.
Cooking Time100 mins.
2 1/2pounds (1 kg) boneless beef roast or chuck roast
4bacon strips, cut in half lengthwise
8(3 x 1/4-in.) carrot strips
2tablespoons vegetable oil
2cans (8 ounces each) tomato sauce
2MAGGI Beef Flavor Bouillon Cubes, crushed
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 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
SERVE sliced across the grain. Pour sauce over each serving. Sprinkle with
Yields 4 to 6 servings
~~~***Rhonda G in Missouri***~~~
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