Mike and I loved the meat but only I loved the sauce. I have been teasing Mike that I didn’t actually physically see him try it so I have no idea if he actually did. hahaha You know how picky he is so I have to trust him that he actually gave it a try. hahaha I can only guess. 🙂
Peppered Beef Pot Roast with Wine Sauce
- 1 small onion, chopped
- 3 small carrots, chopped
- 2 teaspoons olive oil
- 1 14-ounce can beef broth
- 2 cups Merlot wine
- 1 Tablespoon tomato paste
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 Beef Pot Roast (your choice of cut)
- 1 Tablespoon olive oil
- 1 Tablespoon cracked black pepper
For Sauce: In a non-stick pan heat olive oil until hot. Add onions and carrots and cook stirring often until vegetables are soft. Add remaining sauce ingredients to pan and stir well. Bring to a boil over medium-high heat. Sit aside until ready to put over roast.
For Pot Roast: Heat oven to 350 degrees. Using a non-stick metal pan with a lid that can go from stove-top to oven add olive oil and heat well. Sprinkle roast with pepper and add to hot pan. Brown on both sides and then remove from stove top and put lid on top and place in oven. Cook for 2 hours. Remove from oven and remove roast from pan covering to keep warm.
Allow sauce to cool for 15 minutes and remove bay leaf. Pour sauce into blender container and blend vegetables with liquid until pureed. Return to saucepan.
Serve warmed sauce on top of roast.
Nutritional information: Calories- 501.8, Carbs- 7.8 grams (fiber- 1.4 grams, sugars- 2.7 grams)
Net carbs- 6.4 per serving