Pot Roast with Root Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 (3-pound) boneless beef eye-of-round roast |
vegetable cooking spray |
2 cloves garlic, minced |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 cup canned no-salt-added beef broth, undiluted |
8 medium carrots, scraped and cut in half crosswise |
8 medium parsnips, scraped and cut in half crosswise |
4 medium turnips, quartered |
1 large onion, cut into wedges |
1 cup nonfat sour cream |
2 tablespoons prepared horseradish |
fresh rosemary sprigs (optional) |
Directions:
1. Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat, and cook until browned on all sides; sprinkle with garlic, salt, and pepper. Pour broth over meat; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add carrot and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until meat and vegetables are tender.
2. Combine sour cream and horseradish; set aside.
3. Transfer meat to a serving platter. Arrange vegetables around roast. Let meat stand 10 minutes before slicing. Serve with sour cream mixture. Garnish with rosemary sprigs, if desired.
|
|