Tuscan Braised Beef

Preparation

1. Step 1

   Preheat the oven to 350°F.

   Step 2

   In a small bowl, stir together the rub ingredients. Using a pastry brush or your hands, brush or rub the mixture over the roast. Put the roast in an ungreased Dutch oven. Pour the broth around the roast.

   Step 3

   Cover the Dutch oven with aluminum foil. Put a lid over the foil. Bake for 2 1/2 to 3 hours, or until the roast is tender or registers an internal temperature of 140°F to 150°F for medium, 155°F to 165°F for medium-well, or 170°F to 185°F for well-done on a meat or instant-read thermometer. Transfer to a carving board, leaving the liquid in the pot. Cover the roast with aluminum foil. Let stand for 10 to 15 minutes before carving.

   Step 4

   Bring the reserved liquid to a simmer over medium-high heat.

   Step 5

   Meanwhile, put the flour in a small bowl. Add the water, whisking to dissolve. Whisk the mixture into the simmering broth. Cook for 2 to 3 minutes, or until thick and bubbly, whisking occasionally. Refrigerate half the roast (12 ounces) in an airtight container for use in Thai Beef Salad, Beef Salad with Vinaigrette or Horseradish Dressing, or Blue Cheese Beef and Fries. Serve the gravy over the remaining roast.

2. Slow-Cooker Method

   Step 6

   Apply the rub mixture to the roast as directed. Put the roast in a 3 1/2- to 4-quart slow cooker and pour in the beef broth. Cook, covered, on high for 4 to 5 hours or on low for 8 to 10 hours, or until the roast is tender. When the roast is done, remove from the slow cooker and let stand as directed. To make the gravy, pour the liquid from the slow cooker into a medium saucepan. Thicken with the flour mixture as directed.

3. Cook’s Tip on Lean Meat

   Step 7

   Sometimes lean cuts of meat, such as eye-of-round roast, can become dry while cooking. To keep this from happening, cover your pot with aluminum foil, then with the lid.

4. nutrition information

   Step 8

   (Per Serving)

   Step 9

   Calories: 154

   Step 10

   Total Fat: 2.5g

   Step 11

   Saturated: 1.0g

   Step 12

   Trans: 0.0g

   Step 13

   Polyunsaturated: 0.0g

   Step 14

   Monounsaturated: 1.0g

   Step 15

   Cholesterol: 48mg

   Step 16

   Sodium: 144mg

   Step 17

   Carbohydrates: 5g

   Step 18

   Fiber: 0g

   Step 19

   Sugars: 0g

   Step 20

   Protein: 26g

   Step 21

   Dietary Exchanges

   Step 22

   1/2 Starch

   Step 23

   3 Very Lean Meat