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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe goes with Shepherd's Pie with Savory Pot Roast, Beef-Vegetable Stew with Savory Pot Roast Ingredients:
1 (2 1/2-pound) lean bottom round roast |
vegetable cooking spray |
2 teaspoons vegetable oil |
2 cups canned no-salt-added beef broth, undiluted |
2 tablespoons minced garlic |
2 tablespoons lemon juice |
1 teaspoon pepper |
1 (8-ounce) can no-salt-added tomato sauce |
2 bay leaves |
2 large carrots, scraped and cut into fourths |
2 stalks celery, cut into fourths |
1 large onion, peeled and cut into fourths |
Directions:
1. Trim fat from roast. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add roast; cook until browned on all sides. Add beef broth and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add carrot, celery, and onion; cook 45 minutes or until meat is tender. Remove and discard bay leaves. Reserve vegetables for other uses, if desired.
2. Remove meat from broth, and cut into 5 (6-ounce) portions; place in 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 4 days or in freezer up to 3 months. Strain broth, and reserve for other uses, if desired.
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