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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from roast. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add roast; cook until browned on all sides. Add beef broth and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add carrot, celery, and onion; cook 45 minutes or until meat is tender. Remove and discard bay leaves. Reserve vegetables for other uses, if desired.

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  • Remove meat from broth, and cut into 5 (6-ounce) portions; place in 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 4 days or in freezer up to 3 months. Strain broth, and reserve for other uses, if desired.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

175 calories; calories from fat 28%; fat 5.5g; saturated fat 1.8g; mono fat 0g; poly fat 0g; protein 26.3g; carbohydrates 2.8g; fiber 0g; cholesterol 65mg; iron 0mg; sodium 66mg; calcium 0mg.
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