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The classic Down-Home Pot Roast is just like Mom would make with potatoes, onions and carrots. Sweet red pepper and cabbage are easy additions for extra flavor and color.
Lenore Rein, Kelliher, Saskatchewan
Prep: 15 min.
Cook: 2 hours 35 min.
Yield: 12 servings.
1 boneless beef sirloin tip roast (3 pounds)
1 tablespoon canola oil
1 can (14½ ounces) reduced-sodium beef broth
3 tablespoons cider vinegar
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 small head cabbage, cut into wedges
4 medium potatoes, quartered
2 medium onions, cut into chunks
3 medium carrots, cut into chunks
1 medium sweet red pepper, cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup cold water
1) In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add broth. Pour vinegar over roast. Sprinkle with garlic, basil and thyme. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning roast occasionally.
Add water if needed. Skim off fat.
2) Add vegetables to pan. Sprinkle with salt and pepper. Cover and simmer for 35-45 minutes or until vegetables and meat are tender. Remove meat and vegetables to a serving platter and keep warm.
3) For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 cups drippings. Return drippings to pan.
4) Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with meat and vegetables.
3 ounces cooked beef with 2 tablespoons sauce equals 258 calories, 7 g fat (2 g saturated fat), 61 mg cholesterol, 235 mg sodium, 25 g carbohydrate, 4 g fiber, 25 g protein.
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