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Creamy Pot Roast And Vegetables

Healthycooking's picture
Ingredients
  Nonstick spray coating 1 Tablespoon
  Beef chuck pot roast 4 Pound (1 Piece)
  Water 3⁄4 Cup (12 tbs)
  Instant beef bouillon granules 1 Teaspoon
  Bay leaf 1 Large
  Potatoes/16 whole new potatoes 4 Medium, peeled and quartered
  Carrots 4 Medium, cut into 1 inch length
  Celery stalks 4 , bias-sliced into 1/2 inch pieces
  Leeks/1 large onion, sliced 2 , sliced
  All purpose flour 3 Tablespoon
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
Directions

Spray a Dutch oven with nonstick coating.
Brown meat in the Dutch oven.
Sprinkle with pepper.
Combine water and bouillon granules; pour over roast.
Add bay leaf.
Cover and bake in a 325° oven for 1 hour.
Add potatoes, carrots, celery, and leeks to Dutch oven.
Cover and continue baking for 1 1/2 to 1 3/4 hours more or till meat and vegetables are tender.
Transfer the meat and vegetables to a serving platter; keep warm.
Discard bay leaf.
Skim fat from pan juices, then measure juices.
Add enough water to make 1 cup liquid.
Stir flour into yogurt.
Stir about 1/4 cup pan juices into yogurt mixture.
Add yogurt mixture and remaining pan juices to Dutch oven.
Cook and stir till thickened and bubbly, then cook and stir 1 minute more.
Spoon some sauce over meat and vegetables.
Pass remaining sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Spraying
Dish: 
Sauce
Interest: 
Holiday, Healthy
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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