From Light & Tasty

This tender roast with its rich, savory gravy fills the entire house with a wonderful aroma as it cooks and will bring the family running, promises Karen Schultz Breda from Needham, Massachusetts. Serve with a crusty loaf of bread and tossed salad.


INGREDIENTS


* 1 boneless beef bottom round roast (3 pounds)
* 1-1/2 cups water
* 6 garlic cloves, minced
* 2 bay leaves
* 2 tablespoons dried basil
* 4-1/2 teaspoons dried oregano
* 1-1/2 teaspoons salt
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon garlic powder
* 1 tablespoon cornstarch
* 3 tablespoons cold water


SERVINGS 10
CATEGORY Lower Fat
METHOD Other stovetop
PREP 15 min.
COOK 165 min.
TOTAL 180 min.


DIRECTIONS



In a Dutch oven coated with nonstick cooking spray, brown roast on all sides; drain. Combine the water, garlic and seasonings; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 to 3-1/4 hours or until meat is tender.
Discard bay leaves. Remove roast to a serving platter; let stand for 10 minutes. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a measuring cup; skim and discard fat. Transfer to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice beef; serve with gravy. Yield: 12 servings.




NUTRITIONAL INFO



Nutritional Analysis: 3 ounces cooked beef with 4-1/2 teaspoons gravy equals 183 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 398 mg sodium, 2 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.