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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 203.5
  • Total Fat: 6.9 g
  • Cholesterol: 76.7 mg
  • Sodium: 107.0 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 28.8 g

View full nutritional breakdown of Braised Beef Round Roast, Low Sodium calories by ingredient
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Braised Beef Round Roast, Low Sodium

Submitted by: AHAPPYLIFE

Introduction

Cooked this one up mainly for sandwich meat. A crock pot can be used instead of a dutch oven. Contains 101 mg of sodium per 3oz slice of meat with sauce. Cooked this one up mainly for sandwich meat. A crock pot can be used instead of a dutch oven. Contains 101 mg of sodium per 3oz slice of meat with sauce.
Number of Servings: 16

Ingredients

    4.3 pds beef bottom round roast, trimmed of excess fat
    2 tsp Mrs. Dash original seasoning
    .5 tsp black pepper
    .5 tbsp olive oil
    1 tsp canola oil (used for high heat purposes)
    1 med white onion cut in wedges
    1 med celery stalk, chopped
    5 cloves garlic, minced
    .75 cp balsamic vinegar
    .75 cp water
    1 can Del Monte Diced Tomatoes, no salt added (14.5 oz)
    .5 tsp cayenne pepper (optional)
    .5 tsp dry mustard
    .5 tbsp worcestershire sauce (prefer worcestershire pepper blend in spice aisle)
    2 tsp VLS Beef Base (30mg/tsp from RC Fine Foods)
    1 bay leaf

Directions

Serves 16 (approx 3oz of meat & 4oz of sauce per serving).

Season roast with Mrs. Dash and pepper. Add oils to dutch oven and heat over medium heat. Brown roast on all sides til a nice crust forms. Meanwhile mix water and vinegar in bowl, add beef base, worcestershire sauce, and cayenne pepper. Let sit to dissolve.

Remove roast to plate and add onion and celery to dutch oven. Cook for about 5 minutes and add minced garlic and continue to cook for 1 to 2 minutes (careful not to burn garlic).

Pour vinegar mixture in pan and scrape up brown bits. Return roast to pan and add all remaining ingredients. Bring to boil, then cover, reduce heat, and simmer for 4 to 4.5 hours. Let stand for 1 hour and slice meat.

Sauce can be thickened using instant potato buds or corn starch (neither included in nutritional values).

Better Roast Tip: Let cool and place entire pot in the refrigerator over night. Skim off visible fat in the morning. About 75 minutes prior to serving, place on stove to reheat (medium low). Remove roast and let rest for 30 minutes while you thicken sauce

Number of Servings: 16

Recipe submitted by SparkPeople user MACINPAK.






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