Spiced Pot Roast
Uncooked lean beef round
16½ oz, eye-round roast, trimmed of all visible fat
Canned beef broth
14½ oz, reduced-sodium
Hot pepper sauce
¼ tsp, freshly ground
Uncooked red potato(es)
4 medium, each cut into 12 pieces
3 medium, cut into 1-inch pieces
Frozen pearl onion(s)
3 medium clove(s), minced
- Spray a Dutch oven with olive oil nonstick spray and set over medium-high heat. Add the beef and cook, turning frequently, until browned, 8–10 minutes.
- Stir in the broth, hot pepper sauce, coriander, salt, cinnamon, ginger, and ground pepper; bring to a boil. Reduce the heat to medium-low and simmer, covered, about 1 1⁄2 hours.
- Add the potatoes, carrots, onions, and garlic; mix well. Simmer, covered, until the beef and vegetables are fork-tender, 55–60 minutes. Transfer the beef to a cutting board; let stand 10 minutes. Cut into 6 slices and serve with the vegetables and broth. Yields 1 slice beef with 1 cup vegetables and 2 tablespoons broth per serving.