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Category: For good health
Prep Time: Cook Time: Total Time:
Serves 4
Ready in 2 hours and 35 minutes
1 1/2 lbs boneless bottom round roast
1/4 tsp black pepper
2 medium size yellow onions, sliced thin
2 cloves garlic, minced
1 1/2 cups low sodium beef broth
1 cup water
2 Tbsp low sodium tomato paste
1/2 tsp each dried thyme, marjoram, and basil, crumbled
Nonstick cooking spray
1/4 lb mushroom, sliced thin
1 Tbsp minced parsley
Preheat the 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 F.
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 2 to 2 1/2 hours or until tender.
Slice the meat 1/4 inch thick and arrange the slices, slightly overlapping on a heated platter, keep warm.
Puree the vegetable mixture in an electric blender or food processor.
Lightly coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the mushrooms and cook, stirring, for 5 minutes or until lightly browned. Stir in the pureed vegetables. Spoon the sauce over the beef and sprinkle with the parsley.
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Yankee Pot Roast
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Category: For good health
Prep Time: Cook Time: Total Time:
Serves 4
Ready in 2 hours and 35 minutes
1 1/2 lbs boneless bottom round roast
1/4 tsp black pepper
2 medium size yellow onions, sliced thin
2 cloves garlic, minced
1 1/2 cups low sodium beef broth
1 cup water
2 Tbsp low sodium tomato paste
1/2 tsp each dried thyme, marjoram, and basil, crumbled
Nonstick cooking spray
1/4 lb mushroom, sliced thin
1 Tbsp minced parsley
Preheat the 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 F.
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 2 to 2 1/2 hours or until tender.
Slice the meat 1/4 inch thick and arrange the slices, slightly overlapping on a heated platter, keep warm.
Puree the vegetable mixture in an electric blender or food processor.
Lightly coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the mushrooms and cook, stirring, for 5 minutes or until lightly browned. Stir in the pureed vegetables. Spoon the sauce over the beef and sprinkle with the parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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