Braised Beef Pot Roastbeef, low-fat 1 x no ingredients 2 lb beef chuck roast 1 Tbsp olive or canola oil 2 lg onions, cut in eighths 8 carrots, cut in 2" pieces 4 stalks celery, cut in 2" pieces 1/2 c red wine vinegar (or 1 c red wine) 1-1/2 c low-fat beef stock 1 bay leaf 1/2 tsp dried thyme 1/8 tsp each salt and pepper Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together. In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate. Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate. Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes. Return vegetables to pot, cover, and simmer about 15 minutes, or until beef is very tender. Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices. Per serving: Calories: 414 Saturated fat: 5g Total fat: 13g Sodium: 186mg Cholesterol: 138mg Protein: 49g Carbohydrate: 17g Fiber: 5g NOTES: I use bottom round roast instead of chuck to cut down even more on the fat content. Using bottom round you can skip the string tie. It isn't needed. We also prefer wine vinegar to wine. It adds a lovely tang to the recipe. |
