Beef Pot Roast

                                           Beef Pot Roast 

                                         Makes 8 servings

Ingredients

• 1 beef eye of round roast (about 2-1/2 pounds)
• 1 can (about 14 ounces) fat-free reduced-sodium beef broth
• 2 cloves garlic
• 1 teaspoon herbes de Provence or 1/4 teaspoon each dried rosemary, thyme, sage and savory
• 4 small turnips, peeled and cut into wedges
• 10 ounces fresh brussels sprouts (about 10 medium), trimmed
• 8 ounces baby carrots (about 2 cups)
• 4 ounces pearl onions (about 1 cup), skins removed
• 1 tablespoon water
• 2 teaspoons cornstarch

Preparation

• Heat Dutch oven over medium-high heat. Brown roast evenly on all sides.
• Pour broth into Dutch oven; bring to a boil over high heat. Add garlic and herbes de Provence. Cover and reduce heat; simmer 1-1/2 hours.
• Add turnips, brussels sprouts, carrots and onions to Dutch oven. Cover; cook 25 to 30 minutes or until vegetables are tender. Remove meat and vegetables; arrange on serving platter. Cover with foil to keep warm.
• Strain broth; return to Dutch oven. Stir water into cornstarch until smooth. Stir cornstarch mixture into broth. Bring to a boil over medium-high heat; cook and stir 1 minute or until thick and bubbly. Serve immediately with pot roast and vegetables.