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. 

Ingredients

  • 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

Directions

  1. 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.

  2. 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. 

  3. 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.

  4. 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. 

Yield:

  • 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) 

Cook's Tips:

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.

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