Herb Roasted Beef and Veggies

By Tonya_Speed

NUTRITION per serving: 257 Calories; 9g Fat; 31g Protein; 17g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 1 Vegetable. Points: 5

Ingredients

• 1 1/2 pounds bottom round beef roast, trimmed
• Salt and pepper, to taste
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh sage
• 3 cloves garlic, chopped
• 2 medium carrots, peeled and chopped
• 2 medium baking potatoes, peeled and cut into 2-inch cubes
• 2 cups low sodium beef broth
• 1 medium yellow onion, quartered
• 1 bay leaf
• 2 tablespoons flour
• 1/4 cup cold water

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. Coat roast with salt, pepper, thyme and sage and place in a roasting pan with a tight-fitting lid; add remaining ingredients (except flour and water). Cover and roast for 1 to 1 1/2 hours or until beef is fork-tender. In a cup, combine flour and water. Remove meat and vegetables from roasting pan and place the pan on your stove over medium-high heat. Gradually add flour/water mixture to cooking liquid; bring to a boil and cook until thickened.

SERVING SUGGESTION: Add steamed baby Brussels sprouts tossed with butter and a dash of nutmeg.
VEGETARIAN: Instead of beef, use 2 (16-oz.) cans white beans, drained and use vegetable broth.
KOSHER: Make sure beef is certified kosher.
GLUTEN FREE: Make sure broth is gluten free. Use arrowroot OR another gluten free thickener.