French-Style Beef Roast

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless beef chuck or rolled rump roast
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Chopped fresh thyme leaves
		(or 1 teaspoon dried thyme leaves)
1		Bay leaf
1		Garlic clove - cut into fourths (large)
6		Whole cloves
5		Peppercorns
4 cups	948ml	Water
4 cups	440g / 15oz	Carrots - halved crosswise (medium)
2 cups	125g / 4.4oz	Onions - cut into fourths (medium)
2 cups	474ml	Turnips - cut into fourths (medium)
2 cups	220g / 7.8oz	Celery stalks - cut into 1" pieces (medium)

Recipe Instructions

Place beef roast, salt, thyme, bay leaf, garlic, cloves, and peppercorns in 4-quart Dutch oven; add water. Heat to boiling; reduce heat. Cover and simmer 2 1/2 hours.

Add remaining ingredients. Cover and simmer about 30 minutes or until beef and vegetables are tender. Remove beef; cut into 1/4-inch slices. Serve vegetables with beef. Strain broth; serve with beef and vegetables. This recipe serves 6.

Content per Serving:

calories .. 265 total fat .. 8 g calories from fat .. 72

protein .. 36 g cholesterol .. 105 mg carbohydrates .. 9 g

sodium .. 390 mg

Source:
BETTY CROCKER'S 125 LOW-CALORIE MAIN DISHES by General Mills, Inc. (c) 1992 - Prentice Hall, New York - 153 pages - $14.00 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

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