Slow and Easy Pot Roast Makes 8 (2-3 slices) Servings 1 tbsp. canola oil One 2 pound beef bottom round roast 2 medium onions, chopped 1 medium carrot, chopped 3 cloves garlic, chopped 1/2 pound mushrooms, sliced 2 cans (14 oz. each) diced tomatoes 1 Bay leaf 1 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. black pepper In a soup pot , heat oil over medium-high heat. Add the roast; cook for 5 to 6 mins. until brown on all sides. Remove the roast; set aside. Add the onions, carrots, and garlic; saute for 4 mins. Add the mushrooms; cook 2 to 3 mins, or until the vegetables are tender. Return the roast to the pot, add remaining ingredients, cover, and reduce heat to low. Cook for 1 1/2 hrs. or until the beef is tender, stirring occassionally. Remove bay leaf, slice, and serve roast topped with sauce and veggies. Cal. 216, Carbs. 11 gm, Protein 26 gm, Fat 8 gm, Sodium 383 mg |
