Yankee pot roast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless bottom round roast |
| ¼ | teaspoon | Black pepper |
| 2 | mediums | Yellow onions; sliced thin |
| 2 | Cloves garlic; minced | |
| 1½ | cup | Low-sodium beef broth |
| 1 | cup | ;water |
| 2 | tablespoons | Low-sodium tomato paste |
| ½ | teaspoon | EACH dried thyme, marjoram, and basil; crumbled |
| Nonstick cooking spray | ||
| ¼ | pounds | Mushrooms; sliced thin |
| 1 | tablespoon | Parsley; minced |
Directions
Preheat the broiler. Season the roast with the pepper. Place the meat on the broiler pan rack and broil about 4 inches from the heat, turning until brown on all sides--about 10 minutes. Reduce the oven temperature to 325F.
In a heavy 4-quart Dutch oven, combine the onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil. Add the beef and bring to a simmer over moderate heat. Cover tightly, transfer to the oven, and cook for 2 to 2½ hours or until tender.
Slice the meat ¼ inch thick and arrange the slices, slightly overlapping, on a heated platter; keep warm.
Lightly coat a 10-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the mushrooms and cook, stirring, for 5 minutes or until lightly browned. Stir in the pureed vegetables. Spoon the sauce over the beef and sprinkle with the parsley. Submitted By NANCY VAINE On 10-03-94