Skinny Pot Roast by Michelle

I tried this Pot Roast for the first time after an 11 hour workday and a hard workout. I was literally shaking in my boots before I tried my first bite, and it truely was the perfect hearty meal after a long day.

The Plan

Sear Meat.

Simmer.

The Ingredients

1 Tbsp Olive Oil

48 oz lean Beef Round, trimmed

Salt and Pepper

2 Tbsp Red Wine

3 cups Beef Broth

1 cup Onions, diced

1 cup diced Tomatoes, canned

1 cup Celery, diced

2 cups baby Carrots

1 cup Mushrooms, diced

1 small Portobello Mushroom, diced

1 tsp Thyme, dried
12 small Red Potatoes

1 cup Peas, canned
1 cup Green Beans, cooked

The Method

Season meat with salt and pepper. In a large saucepan, heat olive oil over medium high heat. Add meat and sear on all sides. Remove and set aside.

Deglaze the pan with red wine. (Fancy cooking term. Translation: While the pan is still hot, add the wine and use it to move around the chunks of meat that are stuck to the bottom of the pan.) Add onions, celery, carrots, and mushrooms and thyme. Cook for about a minute, stiring often. Add tomatoes, potatoes and beef broth. Return beef to the pot. Bring to a boil and reduce to a simmer. Simmer for about 2 hours, or until meat if very tender.

Add cooked peas and green beans. Salt and pepper to taste.

Yield: 16 portions
Points: 4 each