Main Dishes

Beer Braised Pot Roast with Lemon Rosemary Gremlota

29

The perfect, healthy Fall dinner, a lean cut of beef roast braised with beef and vegetables topped with fresh herbs and lemon zest.

10
1 tsp. oil
1 tsp. kosher salt
1 tsp. fresh ground mixed peppercorns
1 tsp. garlic powder
1 tsp. onion powder
3 lb. Boneless Beef roast, trimmed of all visible fat (I used a mock tender cut)
2 medium onions cut into 1 inch chunks
1 tbsp. Tomato paste
1 cup dark ale or your favorite Beer
1 1/2 cups low-sodium beef broth
4 sprigs Thyme
1 sprig rosemary
1 Bay leaf
2 cups chopped Carrots (cut into 1 inch chunks)
2 cups chopped Parsnips (cut into 1 inch chunks)
1 cup chopped Sweet potatoes (cut into 1 1/2 inch chunks)
1 cup chopped Fennel (large slices)

Lemon Gremolota:
1 tsp. lemon zest
¼ cup chopped parsley
1 tsp. fresh chopped rosemary
2 tbsp. fresh chopped green onion
Preheat oven to 350°. Sprinkle salt, pepper, garlic powder and onion powder over the roast. Heat a large Dutch oven over medium high heat. Add oil and brown meat on all sides. Place meat on a...
See the full directions on my site
Nutritions

Calories
138

Sodium
749mg
31% DV

Fat
3g
6% DV

Protein
10g
20% DV

Carbs
15g
5% DV

Fiber
4g
18% DV