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Roast Beef Dinner On Top of the Stove
As Seen on Harris & Company LIVE With Jack Harris, Kim Goddard and Charles Knight Monday-August 28, 2000
NUTRITIONAL BREAKDOWN PER SERVING
Roast Beef dinner: 419 Calories; 20g Fat (42% calories from fat); 33g Protein; 28g Carbohydrates; 87mg Cholesterol; 369mg Sodium. Natural Sodium from Vegetables; 190mg per serving |
3 pounds Beef Bottom Round Roast
1 large onion, diced
1 stalk celery, diced
1 medium carrot, diced
1 bay leaf, stem removed and crushed fine
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1-tablespoon tomato paste
10 medium whole red potatoes
5 medium carrots cut in quarters
2 whole onions cut in quarters
2 cups low sodium veal or beef stock (See recipe, Healthy Stocks)
2 tablespoons light roux (See recipe, Healthy Sauces) |
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In a medium-hot Dutch oven using no oil, sear the roast on all sides turning the meat as it releases easily from the pan, about 15-20 minutes.
To the Dutch oven (around the roast beef) to create the gravy (brown sauce) add the diced onions, celery and carrots, thyme, bay leaf and parsley and mix well.
Around the roast, place the whole potatoes, quartered carrots and onions. Cover the Dutch oven with the high dome cover and reduce the heat to medium-low. When the cover spins freely on a cushion of water the vapor seal has formed, about 4 to 5 minutes. When roasting meat on top of the stove, tiny bubbles should appear around the rim. If the pan spits moisture, the heat is too high. If tiny bubbles do not appear around the rim, the heat is too low. Adjust the heat and roast; 10 minutes per pound for medium-rare; 11 minutes per pound for medium; 12 minutes per pound for medium-well.
When finished cooking, remove the quartered onions and carrots, and whole potatoes to a warm platter and keep warm. Remove the roast to a cutting board and allow to rest.
To prepare the gravy; add the stock and roux to the drippings in the Dutch oven. Increase the heat to medium-high and stir until the gravy thickens. Remove from the heat and serve as prepared or strain through a fine sieve.
With a butcher knife, slice the roast 1/2-inch thick and serve.
To serve, top the roast with gravy and serve with roasted potatoes, carrots and onions. Sprinkle with chopped fresh parsley. |
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