Tuscan Braised Beef

Name: Tuscan Braised Beef
Yield: serves 4, 3 ounces beef per serving (plus 12 ounces beef reserved)
Ingredients: 1 tablespoon dried rosemary, crushed; 2 teaspoons bottled minced roasted or raw garlic or 4 medium roasted or raw garlic cloves, minced; 1 teaspoon dried sage; 1 teaspoon grated lemon zest; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 2-pound eye-of-round roast, all visible fat discarded; 2 cups fat-free, no-salt-added beef broth; 3 tablespoons all-purpose flour; 1/3 cup water

December 9, 2011

A taste of Italy, this tender roast gets a robust herb rub, then is left to bake or cook in the slow cooker. Among the recipes we’ve included for using the planned-over portion are Thai Beef Salad (page 91), Beef Salad with Vinaigrette or Horseradish Dressing (page 92), and Blue Cheese Beef and Fries (page 201).

Recipe notes

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