light pot roast

How to Make Classic Beef Pot Roast | MyRecipes

Описание:

If you're searching for the perfect pot roast, look no further than this no-fail, 5-star version from Cooking Light.

Get the recipe: http://www.myrecipes.com/recipe/class...

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

You'll Need:

Vegetable cooking spray
1 1/2 lbs beef eye of round roast
3/4 cup beef broth
1 cup chopped onion
1/2 cup canned, undrained crushed tomatoes
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup diced potato
1/4 tsp dried thyme
1/8 tsp ground black pepper
1 bay leaf

Procedures : Trim roast of all excess fat. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add roast, browning on all sides. Add broth and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer 3 hours or until tender. Slice roast and place on a serving platter; set aside and keep warm. Increase heat to medium and cook broth mixture 10 minutes or until reduced to 1 2/3 cups. Discard bay leaf. Serve sauce with roast