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Yankee Pot Roast

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Healthy

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