Beef, Yankee Pot Roast
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/meats.msnw List of Ingredients
1 bottom round roast (about 4-1/2 pounds), trimmed
16 small yellow onions (about 1-3/4 pounds), peeled, divided
1 teaspoon dried marjoram
1 (13-3/4 ounce) can reduced-sodium beef broth
12 small red-skinned potatoes, (about 1-1/2 pounds)
8 carrots, cut into 2-1/2 inch pieces
1/4 cup all-purpose flour
1/3 cup cold water
Fresh herb sprigs for garnish
Recipe
1. Preheat oven to 350 degrees F. Spray a nonstick Dutch oven with vegetable cooking spray; heat over medium-high heat. Add roast; brown on all sides. Place on a plate. Reduce heat to medium.
2. Slice 4 onions crosswise and add to pot; Sauté until just brown. Add the marjoram and broth; bring to a boil. Return beef to pot. Cover and roast in oven for 2-1/2 hours.
3. Transfer roast to a carving board; cover to keep warm. Bring pan juices to a boil over high heat. Add remaining onions, potatoes and carrots. Reduce heat to medium-low. Simmer, covered, until vegetables are tender, about 25 minutes. Using a slotted spoon, place vegetables on a serving platter; cover to keep warm.
4. In a small bowl, whisk together flour and water. Skim off visible fat from pan juices; bring to a boil. Whisk in flour mixture until smooth. Reduce heat to low; simmer for 2 minutes.
5. Slice roast and place on platter with vegetables. Garnish with herb sprigs and serve with gravy.
From Healthy Meals in Minutes, 1995
Serves 8
Calories 521
Fat 15 g
Cholesterol 151 mg
Sodium 316 mg
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