This pot roast has a lot of flavor without a lot of fat. You know, I usually cook my roast with potatoes but I am trying to incorporate more of a variety of vegetables in our diet this year so I’m using turnips instead. If you mix some familiar with unfamiliar (veggies), your family might be more inclined to try something new. And try the Brussel sprouts….if you’ve never eaten fresh Brussel sprouts, you haven’t really tasted how delicious they are…..I got my roast on sale in the clearance section where they mark meats about to expire down by 30 to 50% off so it cost me $2.99 lb. The roast takes about 2 hours to slow cook….a great Sunday afternoon meal!
*We typically try to mix up our proteins from week to week but it just so happened that I NEEDED to cook this roast, which I cut my steaks from for last week’s video….And as I said earlier in January (on Facebook), we’ll still have a couple of $10 or less meals every month but we’ll also be featuring meals that cost slightly more for “special” occasions and holidays.
BEEF POT ROAST WITH VEGGIES –
Prep Time: 20 minutes
Cook Time: 2 hours
Serves: 4 for approx $11.32 (less than $3.00 per person)
Total Fat: 7 g
Cholesterol: 79 mg
Sodium: 287 mg
- 2 pounds beef eye of round roast – *You can use another cut of roast for this but it might alter the calorie/fat content
- 1 can (14 ounces) fat-free reduced sodium beef broth – use GF broth for a complete gluten free meal
- 2 cloves garlic
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp oregano
- 2 medium turnips, peeled and cut in wedges
- 20 Brussel sprouts
- 20 baby carrots
- 1 large onion, cut in to wedges
- 2 teaspoons cornstarch mixed with 1 tablespoon water
Heat large non-stick skillet over medium-high heat. Place roast, fat side down, in skillet. Cook until evenly browned. Remove roast from skillet; place in Dutch oven.
Pour broth into Dutch oven; bring to a boil over high heat. Add garlic and herbs. Cover tightly. Reduce heat; cook 1 1/2 hours.
Add turnips, Brussel sprouts, carrots and onions to Dutch oven. Cover; cook 25-30 minutes or until vegetables are tender. Remove meat and vegetables from Dutch oven. Arrange on serving platter; cover with foil to keep warm.
Strain broth; return to Dutch oven. Stir blended cornstarch mixture into broth. Bring to a boil over medium-high heat; cook and stir 1 minute or until thick and bubbly. Serve immediately with pot roast and vegetables.