Creamy Pot Roast And Vegetables
|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)|
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.