Braised Beef Pot Roast Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-Source: Readers Digest ow-To Book of Healthy Cooking Serves: 6,
Directions:
2 lb beef chuck roast
1 Tbsp olive or canola oil
2 lg onions, cut in eighths
8 carrots, cut in 2" pieces
4 stalks celery, cut in 2" pieces
1/2 c red wine vinegar (or 1 c red wine)
1-1/2 c low-fat beef stock
1 bay leaf
1/2 tsp dried thyme
1/8 tsp each salt and pepper
Trim fat from beef. Cut a length of kitchen string about four times the
length of the roast and wrap once around the length, then around width
several times, tying where it comes together.
In a large Dutch oven, heat oil over moderately high heat. Brown beef on
all sides. Transfer to a plate. Add vegetables to pan and saute for about
7 minutes or until browned and slightly softened. Transfer to a plate.
Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir
to blend. Cover and simmer gently about two hours, turning meat every 30
minutes.
Return vegetables to pot, cover, and simmer about 15 minutes, or until
beef is very tender. Discard bay leaf. Slice meat and arrange on platter
surrounded by vegetables. Serve with pot juices.
Per serving: Calories: 414
Saturated fat: 5g
Total fat: 13g
Sodium: 186mg
Cholesterol: 138mg
Protein: 49g
Carbohydrate: 17g
Fiber: 5g
NOTES: I use bottom round roast instead of chuck to cut down even more on
the fat content. Using bottom round you can skip the string tie. It isnt
needed. We also prefer wine vinegar to wine. It adds a lovely tang to the
recipe.
Source from luhu.jp
1 Tbsp olive or canola oil
2 lg onions, cut in eighths
8 carrots, cut in 2" pieces
4 stalks celery, cut in 2" pieces
1/2 c red wine vinegar (or 1 c red wine)
1-1/2 c low-fat beef stock
1 bay leaf
1/2 tsp dried thyme
1/8 tsp each salt and pepper
Trim fat from beef. Cut a length of kitchen string about four times the
length of the roast and wrap once around the length, then around width
several times, tying where it comes together.
In a large Dutch oven, heat oil over moderately high heat. Brown beef on
all sides. Transfer to a plate. Add vegetables to pan and saute for about
7 minutes or until browned and slightly softened. Transfer to a plate.
Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir
to blend. Cover and simmer gently about two hours, turning meat every 30
minutes.
Return vegetables to pot, cover, and simmer about 15 minutes, or until
beef is very tender. Discard bay leaf. Slice meat and arrange on platter
surrounded by vegetables. Serve with pot juices.
Per serving: Calories: 414
Saturated fat: 5g
Total fat: 13g
Sodium: 186mg
Cholesterol: 138mg
Protein: 49g
Carbohydrate: 17g
Fiber: 5g
NOTES: I use bottom round roast instead of chuck to cut down even more on
the fat content. Using bottom round you can skip the string tie. It isnt
needed. We also prefer wine vinegar to wine. It adds a lovely tang to the
recipe.
Source from luhu.jp