Angus Beef Roast

Ingrediants:

2 lbs of Angus Beef roast, fat removed

2 large zucchinis, sliced

16 oz whole mushrooms, sliced

6 large potatoes, quartered

1 whole Vidalia onion, diced

1 small bag baby carrots

1/2 cup water or water/coffee mix

3 large cloves garlic, diced or crushed

1 Tbsp olive oil, as dark as you can find!

1/2 teaspoon Mrs Dash, or whatever your fave seasoning mix is

Fresh ground sea salt and fresh ground black pepper to taste

The fat you cut off the meat

Instructions:

In a skillet, use 1/2 the olive oil, brown up the garlic, onion, and fat, then remove the fat and discard. Remove the caramelized onion and garlic to a large pot or crock pot.

In that flavoured oil, saute the mushrooms and zucchini. Remove them to the large pot.

Add the potatoes and carrots to the large pot. Add in the water and/or coffee and quickly bring it to a boil. Lower heat and cover.

In that same oil... add in your meat. First, tho, use the other 1/2 of the olive oil to spread over the roast. Sprinkle on the salt, pepper, and Mrs Dash to the beef and press it down in to the meat. Then, in the skillet, brown all sides of the roast. I like it very very brown, crispy even. Do this step to your tastes. For my very crispy browning, I use very high heat. Regular browning, just use medium high heat.

Add the roast on top of the all the veggies in the large pot, cover, cook on low heat for 2, maybe 2 1/2 hours. 

When finished, remove to a large casserole dish for serving. Use the left over liquid as an aus jus, thicken for a gravy, or save for later.

This isn't super low fat, but it is lower fat. And it's very, VERY tasty! YUM!