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Pot Roast
Ingredients
1/4 tsp dry thyme
1/4 tsp black peppercorns
1 bay leaf
1 tsp extra-virgin olive oil
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1 lb beef eye of round
1/4 cup chopped red onions
1/4 cup peeled, chopped carrots
1/4 cup chopped celery
1/2 Tbsp minced garlic
1 cup chicken stock
1 15-oz can diced tomatoes
2 tsp red wine
1/4 tsp sea salt
2 Red Bliss potatoes, quartered
1 med parsnip, chopped
1 med yellow onion, chopped
1 cup peeled, chopped carrots
Instructions
Preheat oven to 350F.
Place thyme, peppercorns and bay leaf in cheesecloth and secure at top to form a purse.
In a large saucepot, heat oil over medium heat. Evenly sprinkle roast with salt and pepper. Place in saucepot and brown on all sides.
Transfer roast to an oven-proof casserole and add first amounts of onion and carrots, celery, garlic, chicken stock, tomatoes and red wine along with the cheesecloth purse. Cover casserole and cook for 2 hours, or until meat is fork tender.
Steam potatoes, parsnips and remaining onions and carrots until tender. Set aside.
Remove beef and spice purse from casserole. Transfer remaining contents of casserole into a blender container and puree until smooth. Add salt. Return pureed vegetables to saucepot and cook briefly.
Add steamed vegetables to saucepot and cook until vegetables are coated.
Serve 3 ounces of cooked pot roast, 1 cup of vegetables and 1/4 cup of sauce.
Nutrition
| Calories | 260 |
| Protein | 26g |
| Sodium | 346mg |
| Carbohydrates | 27g |
| Fat | 5g |
| Fiber | 6g |
| Cholesterol | 61mg |
| Servings | 4 |