It’s September and Fall is upon us. Nothing reminds me of Fall days more than the smell of a good pot roast simmering. I’ve recently become a lover of Weight Watchers magazine (March/April 2013) and found a great recipe for a braised pot roast that I must try. Even in Sunny-O Bakersfield I can see the leaves changing colors…okay well not in Bako but a little further up North. Here’s the recipe and a few tips on the “braising” technique.
Prep 25 Min | Cook/Bake 3 Hr 15 Min | Serves 8
Preheat oven to 300 degrees. Pat meat (3.5 lbs) trimmed lean beef dry with paper towels; sprinkle salt and pepper ¼ tsp of each. Spray large Dutch oven with nonstick spray and set over medium high heat. Add beef and cook, turning until well browned, 10 minutes. Transfer beef to plate. Spray Dutch oven with more nonstick spray. Add 2 chopped onions, 2 chopped carrots, 2 chopped celery stalks and 4 chopped garlic cloves; reduce heat and cook, stirring until veggies are soft about 5 minutes. Add ¾ c ruby port and cook, scraping the browned bits, 1 minute. Add 3 cups low-sodium beef broth, 4 thyme springs and 2 bay leaves; simmer. Add beef, cover pot with lid and transfer to oven. Bake until beef is fork-tender about 3 hours.
369 cal, 8 g total fat for 2 slices of beef with ¼ cup sauce from pan
Weight Watchers PointsPlus Value: 8
Braising Beef tipsUse a Dutch Oven or get a heavy cast –iron pot with a tight fitting lid. If you don’t have a tight lid cover openings with aluminum foil. Make sure to pat the beef dry to remove excess moisture before cooking. Brown the meet first and then cook slow on low heat.