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Ingredients
1 Roast beef (3.29 net. wt.)
1 2/2-2 tbsp. Soy Sauce
1/2-1 tbsp. Black Pepper
2 tbsp Garlic Cloves chopped
1/2 cup Garlic clove whole
1 Tbsp. Olive Oil
4 cups Celery chopped
2 cups Carrots chopped
1 1/2 cup Walla Walla Onion chopped
1/2 cup Lemon Grass
2 oz. Basil
1/3 cup Cilantro
4 cups Potato chopped
14.5 oz. Organic Stewed Tomatoes
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Prep Time: 15 minutes Cook Time: 2 hour 45 minutes
Serving Size: 8-10
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Serve With
White Rice with White Vinegar on top
For extra taste: Feta Cheese to dish prior to serving
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Directions: Prepare Roast. Cut about 1-2 inches deep in the middle of roast. Add 2 tbsp. chopped garlic cloves. Then lightly pour soy sauce about 1-2 tbsp. all over Roast. Rub it in with a little black pepper. Then enclose garlic in roast with cooking bands.
Add 1 tbsp. Olive Oil to pot. Turn heat to high. Add Roast to pot. Sear the roast on each side 1-2 minutes each until nice and braised.
Add chopped 4 cups celery, 1 1/2 cups onion, 2 cups carrots and 1/2 cup whole garlic cloves to pot. Cook in pot for 3-5 minutes on high heat. frequently stirring the produce.
Then add 4 cups water. Bring water to a boil. While water is heating back up prepare Lemon grass. Cut lemon Grass and add about 1/2 cup to pot.
Then add 1 1/2 tbsp Soy Sauce and 1 can (14.5 oz) Organic Stewed tomatoes, 2oz. Basil leaf, 1/3 cup Cilantro and Lemon Grass to pot. Mix all ingredients.
Once pot is fully boiling cover with lid and simmer on medium low heat for 2 hours and 30 minutes.
Uncover pot after 2 hours and 30 minutes. Let cool for 10-15 minutes.
Then Add Roast to baking Pan to cut and Serve.
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Yummy.
Looks quite delish!
Thank you! 🙂