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Yankee Pot Roast

Yankee Pot Roast
Rubbing garlic onto the roast before browning adds lots of flavor. With this recipe, the meat and vegetables turn out moist and tender.
4-6 ServingsPrep: 25 min. Cook: 4 hours

Ingredients

  • 2 garlic cloves, minced
  • 1 boneless beef eye round roast (3 pounds)
  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 1 cup reduced-sodium tomato juice
  • 4 medium carrots, sliced
  • 2 medium onions, chopped
  • 1 cup thinly sliced celery
  • 2 bay leaves
  • 1 teaspoon salt-free seasoning blend
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 medium potatoes, peeled and quartered

Directions

  • Rub garlic onto roast, then coat with flour. In a large Dutch oven,
  • brown roast in oil. Add the tomato juice, carrots, onions, celery,
  • bay leaves, seasoning blend, thyme and pepper. Bring to a boil.
  • Reduce heat; cover and simmer for 3-1/2 hours, turning meat
  • occasionally.
  • Add potatoes; simmer for 30 minutes or until tender. Discard bay
  • leaves. Remove roast and slice; serve with vegetables and gravy.
  • Yield: 4-6 servings.
© Taste of Home 2013

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Yankee Pot Roast (continued)

Nutrition Facts: 1/12 recipe equals 260 calories, 10 g fat (0 saturated fat), 66 mg cholesterol, 92 mg sodium, 14 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 fat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013