TNT Pot Roast

Health Rating

Ingredients

2 tbsp	Olive oil
908 gm	Beef, chuck, shoulder
1 dash	Salt and pepper (freshly ground)
4 medium stalk(s)	Celery (diced)
1 tsp	Garlic (chopped)
1/2 can(s) (16 oz)	Tomato sauce, canned
1 tbsp, ground	Thyme, dried
1 tbsp	Parsley, dried
2 cup	Beef broth (stock), low-sodium
2 cup	Red wine
2 leaf	Bay leaf
1 1/2 tsp	Thick It Up, low carb thickener, Dixie USA (low-carb flour replacement, see "Notes" below)

In a large pot, heat the olive oil over medium-high heat. Season both sides of the beef with salt and pepper. Place the beef in the pot and sear until browned, about 5 minutes each side. Remove from the pot and set aside.
In the same pot, combine the celery and garlic. Sauté for about 2 minutes, being careful not to burn the garlic. Add the tomato sauce, thyme, parsley, and 1 cup of the broth. Stir to combine.
Return the beef to the pot. Add the remaining broth, the wine, and the bay leaves. Bring to a boil. Cover, reduce the heat, and simmer for 2 to 3 hours. The longer you simmer, the more tender the beef will be.
Remove the meat from the pot. Cover and let rest for 10 to 15 minutes. Meanwhile, bring the liquid in the pot to a boil and add the thickener. Simmer for about 10 minutes, until the sauce thickens. Discard the bay leaves. Spoon the sauce over the meat and serve.

Calories 352

Calories from fat 141

Calories from saturated fat 74

Total Fat 15.7 g

Saturated Fat 8.2 g

Trans Fat 0.6 g

Polyunsaturated Fat 1.2 g

Monounsaturated Fat 12.6 g

Cholesterol 91 mg

Sodium 386 mg

Potassium 622 mg

Total Carbohydrate 6.9 g

Dietary Fiber 2.0 g

Sugars 2.8 g

Protein 31 g

Meat	1.7
Vegetables	1.0

For low-carb flour replacer, go to www.expertfoods.com

Recipe from: New Element Training