Beef Roast With Parmesan And Cream

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless rump roast
2 oz	56g	Imported parmesan cheese - cut 2" by 1/4"
		By 1/4" strips
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Dry red wine
		= (or beef broth)
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Whipping (heavy) cream
1/2 cup	73g / 2.6oz	Freshly-grated imported parmesan cheese

Recipe Instructions

Make small, deep cuts in all sides of beef with sharp knife. Insert cheese strip completely in each cut.

Heat butter and oil in 4-quart Dutch oven over medium-high heat until butter is melted. Cook beef in butter mixture, turning occasionally, until brown on all sides. Sprinkle beef with salt and pepper. Add wine/broth. Cook uncovered for 5 minutes or until liquid has evaporated.

Pour whipping cream over beef; reduce heat. Cover and simmer about 2 hours or until beef is tender.

Place beef on warm platter; cover loosely with tent of aluminum foil to keep warm. Skim fat from juices in Dutch oven. Stir grated cheese into juices. Heat to boiling over medium heat, stirring constantly and scraping particles from bottom of pan. Cut beef into thin slices. Serve with cream sauce.

This recipe yields 10 servings.

Calories: 295

Fat: 19g

Sodium: 420mg

Carbs: 1g

Fiber: 0g

Protein: 30g

ECC= 1g

Source:
Carb Health Recipes at http://www.e-clipse.com

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