Zesty Beef Pot Roast Dinner
For a spicy twist to the traditional Sunday dinner, salsa, chili powder and cumin are added to a beef roast and simmered slowly for best flavor.
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 boneless beef eye of round or beef top round roast (3-3 1/4 pounds)
- 2 garlic cloves, pressed
- 1 medium onion
- 1 can (14 ounces) 100% fat-free beef broth
- 1 cup thick and chunky salsa
- 4-5 medium unpeeled red potatoes, cut into 1-inch cubes (about 1 pound)
- 1 cup baby carrots
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- 2 tablespoons snipped fresh parsley
Combine chili powder, cumin and oregano; mix well. Press seasonings evenly over surface of beef roast. Lightly spray Dutch (6-qt.) Oven with canola oil using Kitchen Spritzer. Heat over medium-high heat 1-3 minutes or until shimmering. Press garlic into Dutch Oven using Garlic Press. Add roast; brown evenly on all sides, turning occasionally.
Using Ultimate Mandoline fitted with v-shaped blade, slice onion. Separate slices and arrange over roast. Pour broth and salsa over roast. Bring to a boil; cover. Reduce heat to low; simmer 2 hours.
Meanwhile, cut potatoes into 1-inch cubes using Utility Knife. Add potatoes and carrots to Dutch Oven. Cover; simmer over low heat 1 hour or until meat and vegetables are tender. Remove roast and vegetables to serving platter. Slice roast into 1/4-inch-thick slices; keep warm.
Place flour in Small Batter Bowl; add water and whisk until blended and smooth using Stainless Whisk. Gradually add flour mixture to broth in Dutch Oven. Bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened. Stir in parsley. Serve gravy with meat and vegetables.
- 8 servings
Nutrients per serving:
Calories 250 (19% from fat), Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Carbohydrate 17 g, Protein 39 g, Sodium 370 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 5 low-fat meat (1 carb)
The beef eye of round roast is considered a lean but less tender cut of beef. It requires a moist heat method of cooking, such as braising, to tenderize the meat. Choose a prepared salsa with your preferred heat level for this recipe.