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Spiced Pot Roast




Source of Recipe


WW


List of Ingredients




16 1/2 oz uncooked lean beef round, eye-round roast, trimmed of all visible fat
14 1/2 oz canned beef broth, reduced-sodium
1 tsp hot pepper sauce
1 tsp ground coriander
3/4 tsp table salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp black pepper, freshly ground
4 medium uncooked red potato(es), each cut into 12 pieces
3 medium uncooked carrot(s), cut into 1-inch pieces
2 cup(s) frozen pearl onion(s)
3 clove(s) (medium) garlic clove(s), minced



Recipe



Instructions
Spray a Dutch oven with olive oil nonstick spray and set over medium-high heat. Add the beef and cook, turning frequently, until browned, 8�10 minutes.


Stir in the broth, hot pepper sauce, coriander, salt, cinnamon, ginger, and ground pepper; bring to a boil. Reduce the heat to medium-low and simmer, covered, about 1 1⁄2 hours.


Add the potatoes, carrots, onions, and garlic; mix well. Simmer, covered, until the beef and vegetables are fork-tender, 55�60 minutes. Transfer the beef to a cutting board; let stand 10 minutes. Cut into 6 slices and serve with the vegetables and broth. Yields 1 slice beef with 1 cup vegetables and 2 tablespoons broth per serving.

Notes
We�ve used frozen small white onions for convenience, but if you want to dress up the dish a bit, substitute an equal amount of peeled medium-sized shallots.