Savory pot roast

By holroydmelinda

Serves 2

Ingredients

• 1 (2 1/2 lb) lean bottom round roast
• 2 tsp olive oil
• 2 cups beef broth
• 2 tbsp minced garlic
• 2 tbsp fresh lemon juice
• 1 tsp pepper
• 2 bay leaves
• 1 (8 oz) can tomato sauce
• 2 large carrots peeled and quartered
• 2 celery stalks quartered
• 1 large onion peeled and cut into eight wedges

Details

Servings 2

Preparation

Step 1

Trim fat from roast coat Dutch oven with cooking spray add oil and place over medium high heat until hot add roast browning on all sides add beef broth and next 5 ingredients bring to a boil
Cover and reduce heat and simmer 1 hour and 45 minutes add carrots celery and onion and cook 45 minutes or until meat is tender discard bay leaves and serve vegetables with meat

Remove meat from broth mixture and cut into 4 6 oz pieces. Remember to save extra roast for shepherds pie