Rubbing garlic onto the roast before browning adds lots of flavor. With this recipe, the meat and vegetables turn out moist and tender.
- 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
- 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.
Originally published as Yankee Pot Roast in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p114
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Garlic-Rubbed Yankee Pot Roast
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 16, 2011
"The recipe was easy and tasted great. It had good flavor, although I added rosemary and parsnips."