Yankee Pot Roast
|Boneless bottom round roast||1 1⁄2 Pound|
|Black pepper||1⁄4 Teaspoon|
|Yellow onions||2 Medium, sliced thin|
|Garlic||2 Clove (10 gm), minced|
|Low sodium beef broth||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Low sodium tomato paste||2 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Basil||1⁄2 Teaspoon, crumbled|
|Non stick cooking spray||1|
|Mushrooms||1⁄4 Pound, sliced thin|
|Minced parsley||1 Tablespoon|
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.