Another winning recipe from the American Heart Association's Meals in Minutes Cookbook.
Roast Beef with Baby Carrots, Onions, and Potatoes
Star Rating: 5 stars
Vegetable oil spray
2 pounds eye-of-round roast, all visible fat removed
16 ounces very small red potatoes (about 16 1-ounce potatoes)
2 medium onions, cut into eighths (yellow preferred) (about 10 ounces)
12 ounces baby carrots (about 1 1/2 cups)
1/4 cup dry red wind (regular or non-alcoholic) or low-sodium beef broth
1 tbsp. bottled minced roasted or plain garlic or 6 medium cloves garlic, minced
1 1/2 to 2 tsp. salt-free lemon pepper
1 tsp. paprika
2 tsp. water
1 tsp. very low sodium or low-sodium Worcestershire sauce
1 tbsp. all-purpose flour
Preheat the oven to 325 degrees.
Heat a dutch oven over high heat until very hot. Remove from heat and heavily spray with vegetable oil spray. Return to heat and sear beef on one side for about 45 seconds; don't let meat burn. Turn meat over. Remove dutch oven from heat.
Put vegetables, wine, and garlic around meat; sprinkle all with lemon pepper and paprika.
Dover dutch oven with aluminum foil; put lid over foil. Bake for 1 hour and 5 minutes, or until internal temperature of meat registers 155 degrees on a meat or instant-read thermomenter.
Put meat on cutting board and let stand for 10 minutes. Cut meat into slices and place on serving platter. Arrange remaining 3 cups vegetables around meat. Cover with aluminum foil to keep warm.
In a small bowl, whisk together remaining ingredients until well blended.
Bring pan drippings to a boil over high heat. Whisk in flour mixture. Boil for 2 to 5 miinutes, or until gravy chickens and measures about 3/4 cup, whisking constantly. Spoon over meat.
Per serving: Calories 240, Total Fat 5.0 g, Saturated 2 g, Polyunsaturated 0 g, Monounsaturated 2 g, Cholesterol 57 mg, Sodium 73 mg, Carbohydrates 20 g, Fiber 3 g, Protein 26 g
5 Weight Watchers points/serving