This classic recipe uses an economical cut of beef that’s simmered to perfection.
— NATIONAL LIVESTOCK AND MEAT BOARD
PREP: 10 MIN. • BAKE: 2 1/4 HOURS + STANDING • MAKES: 8 SERVINGS
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon lemon-pepper seasoning
1 boneless beef chuck pot roast (3 pounds)
1 tablespoon canola oil
3/4 cup plus 1 tablespoon water, divided
16 small new potatoes, halved
4 medium carrots, cut into 2 1/2 inch pieces
4 medium parsnips, cut into 2 1/2 inch pieces
2 small leeks, cut into 1 1/2 inch pieces
2 teaspoons cornstarch
1. Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1 3/4 hours.
2. Add vegetables; cover and simmer for 30-35 minutes longer or until the beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.
3. Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium-high heat.
4. Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
PER SERVING 287 cal., 7 g fat (0 sat. fat), 64 mg chol., 48 mg sodium, 28 g carb., 0 fiber, 27 g pro. Diabetic Exchanges: 4 lean meat, 1 1/2 starch, 1 vegetable.