spiced pot roast

serves: 6
points: 5
per serving: 1 slice beef with 1 cup veggies and 2 Tbsp. broth

1 (1 1/2-pound) lean eye-round roast, trimmed of all visible fat
1 (14 1/2-ounce) can of reduced sodium beef broth
1 tsp. hot pepper sauce
1 tsp. ground coriander
3/4 tsp salt
1/4 tsp cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground pepper
4 med red potatoes (about 1 lb), quartered
3 carrots, peeled and cut into 1 inch pieces
2 cups frozen pearl onions
3 garlic cloves, minced

You can follow the direction below, or throw the ingredients in a slow cooker on low for about 5-6 hrs. Put the broth, spices, and roast in first and then add the potatoes and veggies last.

1. Spray a dutch oven with olive oil non-stick spray and set over med-high heat. Add the beef and cook, turning frequently, until browned, 8-10 minutes.

2. Stir in the broth, hot pepper sauce, coriander, salt, cinnamon, ginger, and ground pepper; bring to a boil. Reduce the heat to medium-low and simmer, covered, about 1 1/2 hours.

3. Add the potatoes, carrots, onion and garlic; mix well. Simmer, covered, until the beef and vegetables are fork tender, 55-60 minutes. Transfer the beef to a cutting board and let stand for 10 minutes. Cut into 6 slices and serve with the vegetables and broth.