Nutrition Information (per serving)
calories
260
protein
26 g
sodium
346 mg
carbohydrates
27 g
fat
5 g
fiber
6 g
cholesterol
61 mg
Servings
4
Ingredients
¼ tsp dry thyme
¼ tsp black peppercorns
1 bay leaf
1 tsp extra-virgin olive oil
¼ tsp sea salt
⅛ tsp freshly ground black pepper
1 lb beef eye of round
¼ cup chopped red onions
¼ cup peeled, chopped carrots
¼ cup chopped celery
½ Tbsp minced garlic
1 cup chicken stock
1 15-oz can diced tomatoes
2 tsp red wine
¼ tsp sea salt
2 Red Bliss potatoes, quartered
1 med parsnip, chopped
1 med yellow onion, chopped
1 cup peeled, chopped carrots
Instructions
- Preheat oven to 350F.
- Place thyme, peppercorns and bay leaf in cheesecloth and secure at top to form a purse.
- In a large saucepot, heat oil over medium heat. Evenly sprinkle roast with salt and pepper. Place in saucepot and brown on all sides.
- Transfer roast to an oven-proof casserole and add first amounts of onion and carrots, celery, garlic, chicken stock, tomatoes and red wine along with the cheesecloth purse. Cover casserole and cook for 2 hours, or until meat is fork tender.
- Steam potatoes, parsnips and remaining onions and carrots until tender. Set aside.
- Remove beef and spice purse from casserole. Transfer remaining contents of casserole into a blender container and puree until smooth. Add salt. Return pureed vegetables to saucepot and cook briefly.
- Add steamed vegetables to saucepot and cook until vegetables are coated.
- Serve 3 ounces of cooked pot roast, 1 cup of vegetables and ¼ cup of sauce.
