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Beef Pot Roast

2 1/2 lb beef eye of round roast
1 can fat-free reduced-sodium beef broth, (14 oz)
2 garlic cloves
1/4 tspn each of rosemary, thyme,
sage and savory
4 small turnips, peeled, and
cut into wedges
10 oz fresh brussels sprouts, trimmed
8 oz baby carrots
4 oz pearl onions, skins removed
1 tbsp water
2 tsp cornstarch
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Heat large nonstick skillet over medium-high heat. Place roast, fat-side down, in skillet. Cook until evenly browned. Remove roast from skillet; place in Dutch oven.

Pour broth into Dutch oven; bring to a boil over high heat. Add garlic and herbs de Provence. Cover and reduce heat; simmer 1 1/2 hours.

Add turnips, brussels sprouts, carrots and onions to Dutch oven. Cover; cook 25 to 30 minutes or until vegetables are tender. Remove meat and vegetables and arrange on serving platter; cover with foil to keep warm.

Strain broth; return to Dutch oven. Stir water into cornstarch until smooth. Stir cornstarch mixture into broth. Bring to a boil over medium-high heat; cook and stir 1 minute or until thick and bubbly. Serve immediately with pot roast and vegetables. Garnish as desired.

Yields 8 servings.

Exchanges Per Serving: 4 Meat, 2 Vegetable.

Nutrition Facts: Calories 261; Calories from fat 30%; Total Fat 9g; Saturated Fat 3g; Protein 35g; Carbohydrates 11g; Cholesterol 79mg; Sodium 142mg; Dietary Fiber 2g.