Healthier Classic Pot Roast

Classical Pot Roast

(No Added Salt & Low in Saturated Fat)

Serves six

Two 1 & 3/4 to 2 pound pieces of silver tip beef roast, trimmed of excess fat

1 medium size onion, small dice

2 whole peeled carrots, small dice

1/2 stalk of celery, small dice

1 large potato diced

2 cups of red wine

2 cups of salt free beef stock

2 tbsp of balsamic vinegar

2 tbsp of tomato sauce or puree

1 clove of garlic, chopped fine

2 bay leaves

1/2 tsp of black pepper

1 tsp of fresh thyme

2 tbsp of olive oil

In a large braising pot heat the olive oil.

When hot add the beef roasts.

Brown and turn until all the roasts are nice and brown.

Remove the beef after browning and add the onions and garlic.

Saute for 2 minutes, then add the carrots and celery.

Saute another 2 minutes, then add the wine.

Simmer for 4 minutes, then add the beef stock, tomato puree and vinegar.

Now add the beef, potatoes, herbs and spices.

Bring to a slow simmer and cover.

Simmer for about two hours, until tender.

You can test for tenderness by sticking the roasts with a two prong fork. If the beef begins to almost slide off when lifting, it is done.

When done, remove the beef and let rest for 15 minutes.

While the meat is resting, thicken the vegetables and juices with a stick blender.

There is no need for cornstarch or flour to thicken, as the vegetables and potato will puree to thicken naturally. (Remove the two bay leaves before blending.)

Serve 2-3 slices per person.

This dish goes well with mashed potatoes or potato pancakes. (See previous post on mashed potatoes.)

I like to serve this dish with red cabbage and a beet salad. You can also serve this with a nice Shiraz.