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Ye Mother of All Low Calorie Roast Beefs
Diet Article: Delicious Diet Roast Beef for Your Diet - Low Calorie Recipe
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Ready to make a roast of beef that is the talk of the village? Then let's do it with Diet Bites Medieval recipe!
Taketh thyself to market and purchase one very lean roast. It can be any roast cut of your choice and can be pork or beef.
Next coat thy roast with cracked pepper and sea salt but take care not to use too much salt as doing such can make thee end up as bloated as Farmer Jone's spotted cow.
Fill yon deep skillet or fire-proof pan with no calorie, non stick cooking spray and when thy pan is hot, add thy beef or pork roast. Brown thy roast on both sides taking care not to burn the beef or pork. There is nothing sadder excepting a sunburnt marshmallow.
Add 1/2 dozen peeled potatoes and leave them in their whole form unless the potatoes are large and in that event, slice the potatoes in half - lengthwise. Be sure to rinse the potatoes after you have peeled them because biting into sand-like texture (i.e. dirt) is not desirable.
Add 1 dozen peeled carrots and leave whole. I like to place the carrots beneath the roast beef or roast pork. As they cook they will caramelize and have a sweet flavor to them much like candied carrots. You can use baby carrots or you can use regular carrots. And as a note, baby carrots are regular carrots that have been shapened with a modern day machine. If you assumed they were grown in their tiny form, do not be embarrassed or sad as I-too had the same beliefs until they were reorganized by a botanist.
Add 1 large onion, peeled and sliced in two. Or, use 2 smaller onions, peeled. The onions work well when placed beneath the meat, along with the carrots.
Add enough water from thy well to cover all meat and vegetables but not so much water that it boils over the top and spills into the oven. Oven cleaning has to be the worst task ever, excepting sweeping the earthen floors.
Cover the baking pan with foil and create a tight seal. As long as you didn't over-fill the baking pan, there is nothing to concern thy little head about as it cannot possibly boil over.
Place the pan into a 350 degree oven for about 1 1/2 hours, or until done.
Carefully remove the pan from oven. Be very careful when removing the foil as the steam can cause severe burns. Make doubly sure that the roast is thoroughly done. If not, then recover and return to the oven until it is.
Remove roast and vegetables from the rich broth. You'll need to use a slotted spoon to remove all of the vegetables. The broth will be used to make a tasty gravy for the roast beef.
To prepare roast beef gravy take 3 Tablespoons of cornstarch and add to 1/2 cup of water. Stir until a smooth paste forms. It will be difficult for thee to stir in the beginning, then the mixture will suddenly go smooth. It's quite an amazing experience but if you are like me, we have both had many wonderful experiences in our humble kitchens.
Place the broth into a skillet and turn on the heat. As it grow warm - you will pour the cornstarch mixture into the hot broth and stir until thick. The hotter the broth gets, the thicker the gravy.
Add a loaf of crusty peasant bread to thy wondrous meal along with an English pea salad consisting of shredded lettuce, finely chopped dill pickles, salt, cracked pepper and drained English peas. Dress lightly using Light Miracle Whip salad dressing. This is a low fat zippy whip that will add zing to the salad without a plethora of calories and dietary fat grams.
Enjoy thyself - but not too much!
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