Beef Pot Roast
Source of Recipe
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Recipe Introduction
servings 8
points 6
List of Ingredients
1 beef eye of round roast (about 2-1/2 pounds)
1 can (14 ounces) fat-free reduced-sodium beef broth
2 cloves garlic
1 teaspoon herbs de Provence or 1/4 teaspoon each rosemary, thyme, sage and savory
4 small turnips, peeled and cut into wedges
10 ounces fresh brussels sprouts, trimmed
8 ounces baby carrots
4 ounces pearl onions, skins removed
1 tablespoon water
2 teaspoons cornstarch Recipe
Heat Dutch oven over medium-high heat. Brown roast evenly on all sides.
Pour broth into Dutch oven; bring to a boil over high heat. Add garlic and herbs de Provence. Cover and reduce heat; simmer 1-1/2 hours.
Add turnips, brussels sprouts, carrots and onions to Dutch oven. Cover; cook 25 to 30 minutes or until vegetables are tender. Remove meat and vegetables and arrange on serving platter; cover with foil to keep warm.
Strain broth; return to Dutch oven. Stir water into cornstarch until smooth. Stir cornstarch mixture into broth. Bring to a boil over medium-high heat; cook and stir 1 minute or until thick and bubbly. Serve immediately with pot roast and vegetables. Garnish as desired.
Nutrients per Serving
(1/8 of total recipe (without garnish))
Calories 261
Calories from Fat 30 %
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 79 mg
Carbohydrate 11 g
Fiber 2 g
Protein 35 g
Sodium 142 mg
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