Tuscan Braised Beef

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   In a small bowl, stir together the rub ingredients.
3. 3
   Using a pastry brush or your hands, brush or rub the mixture over the roast.
4. 4
   Put the roast in an ungreased Dutch oven.
5. 5
   Pour the broth around the roast.
6. 6
   Cover the Dutch oven with aluminum foil.
7. 7
   Put a lid over the foil.
8. 8
   Bake for 2 1/2 to 3 hours, or until the roast is tender or registers an internal temperature of 140F to 150F for medium, 155F to 165F for medium-well, or 170F to 185F for well-done on a meat or instant-read thermometer.
9. 9
   Transfer to a carving board, leaving the liquid in the pot.
10. 10
    Cover the roast with aluminum foil.
11. 11
    Let stand for 10 to 15 minutes before carving.
12. 12
    Bring the reserved liquid to a simmer over medium-high heat.
13. 13
    Meanwhile, put the flour in a small bowl.
14. 14
    Add the water, whisking to dissolve.
15. 15
    Whisk the mixture into the simmering broth.
16. 16
    Cook for 2 to 3 minutes, or until thick and bubbly, whisking occasionally.
17. 17
    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.
18. 18
    Serve the gravy over the remaining roast.
19. 19
    Apply the rub mixture to the roast as directed.
20. 20
    Put the roast in a 3 1/2- to 4-quart slow cooker and pour in the beef broth.
21. 21
    Cook, covered, on high for 4 to 5 hours or on low for 8 to 10 hours, or until the roast is tender.
22. 22
    When the roast is done, remove from the slow cooker and let stand as directed.
23. 23
    To make the gravy, pour the liquid from the slow cooker into a medium saucepan.
24. 24
    Thicken with the flour mixture as directed.
25. 25
    Sometimes lean cuts of meat, such as eye-of-round roast, can become dry while cooking.
26. 26
    To keep this from happening, cover your pot with aluminum foil, then with the lid.
27. 27
    (Per Serving)
28. 28
    Calories: 154
29. 29
    Total Fat: 2.5g
30. 30
    Saturated: 1.0g
31. 31
    Trans: 0.0g
32. 32
    Polyunsaturated: 0.0g
33. 33
    Monounsaturated: 1.0g
34. 34
    Cholesterol: 48mg
35. 35
    Sodium: 144mg
36. 36
    Carbohydrates: 5g
37. 37
    Fiber: 0g
38. 38
    Sugars: 0g
39. 39
    Protein: 26g
40. 40
    Dietary Exchanges
41. 41
    1/2 Starch
42. 42
    3 Very Lean Meat