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Round Tip Roast With Italian Tomato Sauce Recipe
|Dry red wine||1⁄2 Cup (8 tbs)|
|Instant meat marinade||1 Tablespoon|
|Beef round tip||1 Pound, roast|
|Marinara sauce||7 3⁄4 Ounce (Around 1 Cup)|
|Onion||1 Medium, sliced|
|Chopped celery||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|All-purpose flour||1⁄4 Cup (4 tbs)|
Calories 230 Calories from Fat 99
% Daily Value*
Total Fat 11 g17%
Saturated Fat 1.7 g8.7%
Trans Fat 0 g
Cholesterol 7.5 mg
Sodium 95 mg4%
Total Carbohydrates 11 g3.7%
Dietary Fiber 1 g4.1%
Sugars 3.9 g
Protein 16 g32.9%
Vitamin A 3% Vitamin C 4.2%
Calcium 3% Iron 1.8%
*Based on a 2000 Calorie diet
Drain roast, reserving marinade.
In Dutch oven combine reserved marinade, marinara sauce, and sugar; add roast.
Cover and simmer for 1 1/2 hours.
Add onion, celery, and mushrooms; simmer, covered, till meat is tender, about 1 hour longer.
Transfer roast and vegetables to serving platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Return 2 cups of the pan juices to Dutch oven.
Combine sour cream and water; blend with flour.
Stir flour mixture into pan juices in Dutch oven.
Cook and stir till thickened and bubbly; pass with meat.
Serve with hot cooked spaghetti, if desired.