Beef Pot Roast with Carrots and Potatoes

Beef Pot Roast with Carrots and Potatoes
skinnymerecipes.com
Serves: 10, Calories 90, Fat 1 g, Sat Fat 0 g, Carbs 15 g, Fiber 2 g, Net Carbs 13 g, Sugars 4 g, Protein 3 g,
Weight Watcher’s Points Plus: 2 pts, Weight Watcher’s Smart Points: 6 pts

Ingredients:

• 1 tablespoon sea salt
• 1/2 tablespoon pepper
• 1/2 tablespoon garlic powder
• 1 4 pound boneless beef chuck roast
• 1 teaspoons vegetable oil
• 1 garlic bulb, cloves peeled (about 20 cloves)
• 1 cup red wine
• 1 14.5 ounce can beef broth
• 1 tablespoon flour
• 1 teaspoon white granulated sugar
• 7 large plum tomatoes
• 1 pound bag of baby carrots
• 1 1/4 pounds of yukon gold potatoes, peeled and quartered
• 2 red onions, cut into wedges
• 1 fresh rosemary sprig
• 4 fresh thyme sprigs
• 1 baby leaf

Directions:

Preheat oven to 300 degrees F.

Mix salt, pepper and garlic powder together in a small bowl.

Sprinkle no more than half of the salt mixture over the beef on all sides.  Rub in.

Put oil into a large Dutch oven and heat to medium-high heat.  Add beef to pan.  Cook 6 minutes on each side and 3 minutes on each edge.  Remove beef from pan.

Add garlic cloves to pan and cook for about a minute or two.

Add wine to pan, bring to a boil.  Continue to cook 6 minutes stirring frequently.

While wine is cooking, chop tomatoes into fourths and blend up in a food processor.

Combine beef broth and flour in a bowl, whisk until combined.  Add sugar and tomatoes and stir.  Add all to pan and bring to a boil.

Add carrots, potatoes, onions, rosemary,  thyme and bay leaf to pan.  Add beef and nuzzle it down into the broth and vegetables as much as possible.

Cover and bake for 3 1/2 hours at 300 degrees F.

If your meat is not covered with the liquid, baste it once or twice while cooking.

Remove from oven and remove rosemary, thyme and bay leaf.  Place beef, carrots, potatoes and onions on a platter and serve with sauce on the side.

Beef Pot Roast with Carrots and Potatoes

 

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Author: Donna Anthony

Serves: 10

Ingredients

• 1 tablespoon sea salt
• ½ tablespoon pepper
• ½ tablespoon garlic powder
• 1 4 pound boneless beef chuck roast
• 1 teaspoons vegetable oil
• 1 garlic bulb, cloves peeled (about 20 cloves)
• 1 cup red wine
• 1 14.5 ounce can beef broth
• 1 tablespoon flour
• 1 teaspoon white granulated sugar
• 7 large plum tomatoes
• 1 pound bag of baby carrots
• 1¼ pounds of yukon gold potatoes, peeled and quartered
• 2 red onions, cut into wedges
• 1 fresh rosemary sprig
• 4 fresh thyme sprigs
• 1 baby leaf

Directions

1. Preheat oven to 300 degrees F.
2. Mix salt, pepper and garlic powder together in a
3. small bowl
4. Sprinkle no more than half of the salt mixture over the beef on all sides. Rub in.
5. Put oil into a
6. large Dutch oven
7. and heat to medium-high heat. Add beef to pan. Cook 6 minutes on each side and 3 minutes on each edge. Remove beef from pan.
8. Add garlic cloves to pan and cook for about a minute or two.
9. Add wine to pan, bring to a boil. Continue to cook 6 minutes stirring frequently.
10. While wine is cooking, chop tomatoes into fourths and blend up in a
11. food processor
12. Combine beef broth and flour in a bowl, whisk until combined. Add sugar and tomatoes and stir. Add all to pan and bring to a boil.
13. Add carrots, potatoes, onions, rosemary, thyme and bay leaf to pan. Add beef and nuzzle it down into the broth and vegetables as much as possible.
14. Cover and bake for 3½ hours at 300 degrees F.
15. If your meat is not covered with the liquid, baste it once or twice while cooking.
16. Remove from oven and remove rosemary, thyme and bay leaf. Place beef, carrots, potatoes and onions on a
17. platter
18. and serve with sauce on the side.

Nutrition Information

Serving size: 4 ounces beef/ 1/12th veg Calories: 90 Carbohydrates: 15 Fiber: 2 Net Carbs: 13 Sugars: 4 Protein: 3 Fat: 1 Saturated Fat: 0 Weight Watchers Points Plus: 2 Weight Watchers SmartPoints: 6

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