Dinner recipes- Pot Roast and Root Vegetables

Pot Roast and Root Vegetables

Ingredients

·         2 tbsp. all-purpose flour

·         1/2 c. dry red wine

·         2 tbsp. tomato paste

·         1 tbsp. low-sodium beef bouillon base

·         2 tsp. Worcestershire sauce

·         2 large carrots, cut into 2-inch pieces

·         1 large onion, chopped

·         1 medium rutabaga (about 12 oz), cut into 2-inch. pieces

·         12 oz. small yellow new potatoes (about 10)

·         2 sprigs fresh rosemary

·         1 1/2 lb. beef round roast, tied with string

·         kosher salt

·         black pepper

·         Chopped fresh parsley, for serving

Directions

1.       In a 5- to 6- quart slow cooker, whisk together the flour, red wine, tomato paste, bouillon and Worcestershire. Add the carrots, onion, rutabaga, potatoes and rosemary and toss to combine.

2.      Season the beef with 1/2 teaspoon each salt and pepper, then nestle it into the vegetables, turning to coat. Cover and cook until the roast is fork-tender, 7 to 8 hours on low or 6 to 7 hours on high.

3.      Transfer the beef to a cutting board, remove the string and thinly slice. Arrange the beef and vegetables on a serving platter and sprinkle with parsley, if desired.

PER SERVING 433 CAL, 14 G FAT (5 G SAT FAT), 115 MG CHOL, 1,087 MG SOD, 40 G PRO, 35 G CAR, 5 G FIBER.