Heart Healthy Tuscan Braised Beef

A taste of Italy, this tender cut of beef gets a robust herb rub and then is left to bake. It's great for Sunday dinner, or start it in the slow cooker before you go to work. Both cooking methods are provided here. This dish goes well with baked polenta or cornbread and a side of roasted root vegetables. Enjoy!

1 tablespoon dried rosemary, crushed
2 teaspoons minced garlic
1 teaspoon dried ground or rubbed sage
1/2 lemon, zested
1/4 teaspoon No-Salt salt alternative
1/4 teaspoon pepper
2 pounds eye-of-round roast, all visible fat removed
2 cups homemade or low-sodium beef broth
1/2 cup burgundy, cabernet savignon, or any good quality dry red wine
1/3 cup water
3 tablespoons flour

OVEN METHOD:

Preheat oven to 350 deg. F.

In a small bowl, stir together rosemary, garlic, sage, lemon zest, No-Salt, and pepper. Using a pastry brush or your hands, brush or rub mixture over roast. Put roast in an ungreased Dutch oven. Pour broth and wine around roast.

Cover Dutch oven with aluminum foil. Put lid over foil. Bake for 2 1/2 to 3 hours, or until roast is tender or registers an internal temperature of 140 deg. F to 150 deg. F (for medium) on a meat or instant-read thermometer. Transfer to a carving board, reserving liquid. Cover roast with aluminum foil and let stand for 10-15 minutes before carving.

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

Meanwhile, in a small bowl, whisk together water and flour. Whisk mixture into simmering broth. Cook for 2-3 minutes, or until thick and bubbly, whisking occasionally.

To serve, pour gravy over roast.

SLOW-COOKER METHOD:

Apply rosemary, garlic, sage, lemon zest, No-Salt, and pepper to roast as directed above. Put roast in a 3 1/2- to 4-quart slow cooker and pour in beef broth and wine. Cover and cook on high for 4-5 hours or on low for 8-10 hours, or until roast is tender. When roast is done, remove from cooker and let stand as directed. To make gravy, pour liquid from cooker into a medium saucepan and thicken with flour mixture as directed above.

Makes 4 servings, 3 ounces meat and 1/4 cup gravy per serving.

Prep time: 10 minutes
Oven cooking time: 2 1/2 to 3 hours
Slow-cooker time: 4 to 5 hours on high or 8 to 10 hours on low
Standing time: 10 to 15 minutes (both methods)

Calories: 163
Protein: 25g
Carbs: 3g
Cholesterol: 57mg
Total Fat: 5g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Fiber: 0g
Sodium: 72mg