Yankee Pot Roast
Grrrrrgh!
Course : Pot Roast
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  boneless bottom round roast
     1/4      teaspoon  black pepper
  2             medium  yellow onions -- thinly sliced
  3             cloves  garlic -- minced
  1 1/2           cups  low sodium beef broth
  1                cup  water
  3        tablespoons  low sodium tomato paste
     1/2      teaspoon  dried thyme -- crumbled
     1/2      teaspoon  dried marjoram -- crumbled
     1/2      teaspoon  dried basil -- crumbled
  6                     new potatoes -- with their skins
  3             medium  carrots -- cut into thirds
  1              stalk  celery -- halved
  1           teaspoon  margarine
     1/4         pound  mushrooms -- thinly sliced
  1         tablespoon  minced parsley
 

Preparation:

Hat broiler. Season the roast with the pepper. Place the meat on the broiler pan rack and broil about 4 inches from the heat, turning until brown on all sides - about 10 minutes. Reduce the oven temperature to 325 degrees. In a heavy 4 quart dutch oven combine the onions, garlic, beef broth, water, tomato paste, thyme, marjoram and basil. Add the beef and bring to a simmer over moderate heat. Cover tightly, transfer to the oven and cook for 1 1/2 hours. Add potatoes, carots and celery and continue baking 1 hour or until tender. Slice the meat into 1/4 inch slices and arrange them, slightly overlapping, on a heated platter. Set potatoes and carrots around meat; keep warm. Puree the nons, celer and meat juices in an electric blender or food processor. In heavy 10 inch skillet add margarine and set over moderate heat for 30 seconds. Add the mushroooms and cook, stirring, for 5 minutes or until lightly browned. Stir in the pureed gravy. Keep warm over low heat until ready to serve. Spoon the sauce over the beef and sprinkle with the parsley.

 

Nutritional Information:

230 Calories (kcal); 1g Total Fat; (5% calories from fat); 10g Protein; 47g Carbohydrate; 0mg Cholesterol; 70mg Sodium