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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Only 5 points per serving. This recipe could be cooked in a crock-pot on low heat for 8 hours. Ingredients:
1 tablespoon oil |
2 lbs round roast, lean, cut into 2-inch cubes |
2 cups onions, sliced |
4 garlic cloves, chopped |
1 green bell pepper, sliced |
4 celery ribs, cut into 2-inch pieces |
8 medium carrots |
4 large baking potatoes (about 2 pounds) |
28 ounces whole tomatoes, canned |
15 ounces tomato sauce, canned |
1 tablespoon soy sauce |
1 teaspoon worcestershire sauce |
1 cup fat-free beef stock (double strength) |
1 tablespoon dried basil |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Heat oil in skillet. On medium-high heat, sear meat cubes in skillet until browned on all sides.
3. In a separate bowl, combine canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce, beef stock, basil, salt and pepper. Mix thoroughly. Pour mixture over meat and vegetables in roasting pan.
4. Cover and bake for 45 minutes at 350 degrees. Reduce heat to 250 degrees and bake for 2 hours or until meat is very tender to the fork. Baste occasionally.
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