Healthier pot roast

Yield: 8 servings

Measure Ingredient
2 pounds Beef bottom round
2 Onions -- chopped fine
2 Garlic cloves -- minced
1 teaspoon Coriander seed
1½ teaspoon Ground cumin
10 ounces Tomato paste
4 ounces Green chili peppers --
Chopped
Black pepper -- to taste

1. Trim meat of all external fat. Use a deep, heavy pot with lid.

Brown meat on all sides. You should not need any added fat to brown adequately.

2. Add onion and garlic; cook until the onion is soft, about 3-4 minutes, stirring occasionally. Stir in coriander, cumin, tomato paste, ¾ cup water, chilies and black pepper. Bring to a boil.

Reduce heat, cover, and simmer for 2-½ to 3 hours or until meat is tender.

* For freezing, slice into thin slices and freeze in individual portions. Cover with some of the sauce before freezing. Thaw and reheat slowly.

Serving Ideas : Serve with noodles and steamed broccoli.

NOTES : This is a healthier version of the traditional pot roast; it uses a minimum amount of fat when cooking beef. Recipe By : Jo Anne Merrill

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