Wednesday, January 16, 2013

Pot Roast

A cold and gloomy day needs a warm and hearty dinner.

Chuck roast was on sale at Harris Teeter, so I picked up one that was about two pounds.

2 pounds chuck roast
Brown on both sides, then remove to a plate

1 onion, diced
2 carrots, diced
2 celery ribs, diced
Saute in the same pot for about 10 minutes

Then add:
1 1/2 cups red wine
1 1/2 cups beef broth
Salt and pepper to taste
Scrape up all the browned bits on the bottom,
then return the roast to the pot.

Simmer for 2 1/2 hours, turning every 1/2 hour, then remove and hold in a 200 degree oven.
Strain the cooking liquid and boil until reduced by 1/2.
Add a mixture of 2 tbsp corn starch and 2 tbsp water and boil until thickened

Slice the roast and serve with the sauce.
Served with noodles and brussels sprouts.

4 oz. pot roast: 240 calories
1/2 cup yolk-free egg noodles: 100 calories
1 cup brussels sprouts in butter sauce (frozen): 90 calories

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