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| Ingredients: |
4 Tablespoons all purpose flour
3/4 teaspoon dried oregano
1/2 tsp salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds boneless roast -- trimmed of all fat
1/2 cup red wine (optional) -- I usually leave this out
1 can (15 1/2 oz) fat free beef broth
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1 teaspoon Worcestershire Sauce
2 teaspoons Olive Oil (I use the light Olive Oil)
1 Bay Leaf
3/4 pound red new potatoes -- washed and cut into eighths
3/4 pound white turnips, peeled and cut into eighths
1 cup chopped onion
1 cup baby carrots
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| Cooking Instructions: |
Preheat oven to 400F.
In large bowl, combine the flour, oregano, thyme, salt and pepper. Dredge the beef to coat, shake off excess and transfer to a plate. Whisk the broth, wine (if not using wine increase the broth by 1/2 cup), and Worcestershire sauce into the remaining flour mixture until smooth.
Heat the oil in a Dutch oven. Add the beef and brown for 2 minutes per side. Remove from the heat and stir in the broth mixture, onions and bay leaf. Cover and back for 1 1/2 hours. Add the potatoes, turnip and carrots. Cover and return to the oven. Bake for 45 to 55 minutes longer or until the meat and vegetables are tender. Remove the bay leaf and serve.
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