North Woods Hearty Pot Roast
- Combine seasoning ingredients; press evenly onto all surfaces beef roast. Heat oil in stockpot over medium heat until hot. Brown roast on all sides. Pour off drippings and season Beef with salt.
- Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender.
- Remove roast and vegetables; keep warm. Strain cooking liquid; skim fat, if necessary. Measure 2 cups cooking liquid (Add beef broth or water to cooking liquid to yield 2 cups, if necessary.); return to stockpot. Combine water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened.
- Carve roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.
Nutrition information per serving: 289 Calories; 9 g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 60 mg Cholesterol; 425 mg Sodium; 29 g Total Carbohydrate; 4.6 g Dietary Fiber; 25 g Protein; 3.9 mg Iron; 4.9 mg Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 6 mg Zinc; 27.3 mcg Selenium; 18.9 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.