Slow-Braised Pot Roast with Molasses & Mustard

Ingredients:

• 1 tbsp. garlic, chopped
• 1 tbsp. dried paprika
• 2 tsp. dry mustard
• 1 tsp. ground cinnamon
• 2 tsp. rosemary, chopped
• 1 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 2 lbs. top round or top sirloin roast
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, diced
• 1 tsp. garlic, chopped
• 2 tbsp. molasses
• 1 tbsp. Dijon mustard
• 1 tbsp. reduced-sodium soy sauce
• 1 cup low-sodium beef stock
• salt
• freshly ground black pepper

Makes 8 servings

1. Combine garlic, paprika, mustard, cinnamon, rosemary, oregano, and pepper. Season meat with salt and pepper; rub with spice mixture. Marinate in the refrigerator up to 24 hours.
2. Heat a sauté pan over medium heat. Add olive oil and meat; brown lightly on all sides. Remove meat from pan and place in a crockpot. Add onions to the sauté pan and cook until translucent. Add garlic; cook until aromatic. Add molasses, mustard, soy sauce, and beef stock; bring to a simmer. Pour into crockpot with meat. Cook on low for 3-4 hours or until meat is tender when poked with a fork. Remove meat from crockpot; let rest in a warm spot.
3. Degrease the liquid and puree until smooth in a blender. Adjust seasoning.
4. Slice the meat 1/4-inch thick; serve with the sauce.

WW PONTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish deserves to be cooked low and slow. The herbs and garlic give this dish a nice aromatic flavor when it's cooking in the crockpot. This dish can be salty so adjust the salt to your own likening. Also, I highly recommend adding vegetables such as celery and carrots to make it more filling and a touch of tomato pasted for more flavor. These additions may add point value but they are worth it. I also recommend serving mashed potatoes alongside this meal because who doesn't love meat and potatoes? 

Braised Pot Roast

Ingredients:

• 3 lbs. beef top round, lean
• 1 tbsp. extra-virgin olive oil
• 2 cups onions, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup mushrooms, cut into 1/6-inch thick
• 3 cloves, garlic, minced
• 1 tbsp. paprika
• 1 tsp. dry mustard
• 1 tbsp. thyme, chopped
• 1 (15 oz.) can diced tomatoes
• 1 cup red wine
• 1 cup low-sodium beef stock
• 1 tbsp. low-sodium soy sauce
• 1 tsp. lemon zest
• 1 tbsp. finely chopped parsley
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Makes 10 servings

1. Season meat with salt and pepper
2. Heat a large sauté pan over medium-high heat. Add olive oil and meat. Sear meat all over until nicely browned. Remove from pan and place in crockpot.
3. Add onion, celery, and carrots to sauté pan; sauté for 5 minutes. Add mushrooms and turn up heat to brown. Add garlic and spices; cook until aromatic. Add tomatoes and red wine; reduce by half. Add beef stock and soy sauce. Pour over meat in crockpot. Turn crockpot on low, cover, and let cook for 6 hours or until the meat is tender.
4. Remove the meat from the crockpot. Place on a cutting board. Let sit. degrease the sauce; adjust seasoning with salt, pepper, and lemon zest. Stir in parsley. Slice the meat. Add to sauce and serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This meal is a great comfort food for whenever you're feeling cold and you want some comfort. You can make this meal in the morning and let it sit in the crockpot in the morning and let it cook nice and slow so it will be delicious after a long day. The amount of cooking that is necessary will depend on the shape of the roast. The longer and skinnier the roast, the shorter the cooking time. The more dense the roast, the longer it needs to cook.  There is also a healthy portion of vegetables in this meal which will fill you up. The original recipe calls for chicken stock so I use beef stock instead for a more beefy flavor. Don't forget to serve potatoes alongside the pot roast. What's a great meat dinner without a side of potatoes?