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Beef Pot Roast
2 1/2 pounds beef eye of round roast
1 can fat-free reduced-sodium beef broth -- (14 oz)
2 garlic cloves
1 teaspoon herbs de Provence (or 1/4 tspn each of rosemary, thyme, sage and savory)
4 small turnips -- peeled, and cut into wedges
10 ounces fresh brussels sprouts -- trimmed
8 ounces baby carrots
4 ounces pearl onions -- skins removed
1 tablespoon water
2 teaspoons cornstarch
Heat large nonstick 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 de Provence. Cover and reduce heat; simmer 1 1/2 hours.
Add turnips, brussels sprouts, carrots and onions to Dutch oven. Cover; cook 25 to 30 minutes or until vegetables are tender. Remove meat and vegetables and arrange on serving platter; cover with foil to keep warm.
Strain broth; return to Dutch oven. Stir water into cornstarch until smooth. Stir 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. Garnish as desired.
This recipe yields 8 servings.