Sliced Beef and Vegetables, Garlic Lovers Roast beef

Sliced Beef and Vegetables

  • 1 lb. top eye round or top sirloin beef
  • 3 cups potatoes
  • 1 cup carrots
  • 3 cups chopped onion
  • 6 cups kale or collard greens
  • 1 Tbsp. paprika
  • 1/8 teas. red pepper
  • 1 ½ teas. oregano
  • 2 cloves minced garlic
  • 2 cups beef broth
  • ½ teas. chili powder
  • ¼ teas. garlic powder
  • ¼ teas. dry mustard
  • ½ teas. olive oil to wipe on pan
  • salt and pepper to taste

Cut the potatoes in half. Peel the carrots and slice the carrots into thin strips. Freeze the beef for a short time so you can slice the beef thinly into long strips 1/8-inch-thick and about 3-inches wide. In a shallow bowl combine the paprika, oregano, chili powder, garlic powder, red pepper, salt and black pepper and dry mustard. Coat the strips of beef with this spice mixture. Wipe a large heavy skillet with a little olive oil and spray the skillet with cooking spray. Preheat the pan over high heat. Add the beef to the hot pan and cook for 5 minutes while stirring frequently. Add the potatoes, onion, broth and garlic to the pan and then cover the pan.

Reduce heat to medium and cook the beef, potatoes and onion mixture for 20 minutes in the covered pan. Stir in the carrots and lay the kale or collard greens on top of the other ingredients in the pan. Cover the pot again and cook until the carrots are tender, about 15 minutes. Place the cooked beef and vegetables in a large bowl for serving. Recipe makes 12 servings Estimated WW Smart points 4 per serving.

Garlic Lovers Roast Beef

  • 2-3 lb. top sirloin or eye round roast of beef
  • 3-4 cloves of garlic
  • 2 teas. dried chopped rosemary
  • olive oil spray
  • salt and pepper to taste
    Remove meat from refrigerator about 1 hour before roasting to allow the meat to reach room temperature. Trim excess fat from the meat. Slice the garlic into thin slivers. Preheat oven to 350 degrees F. Pierce the meat with a sharp knife to make pockets about ½ inch deep. Insert a sliver of garlic into each pocket and push the garlic all the way down in the hole. Spray the meat lightly with the olive oil spray and season with the rosemary and salt and pepper. Place a meat thermometer into the center of the meat. Spray a roasting pan with cooking spray and place the roast in the pan. Put the pan into the preheated oven and roast the meat until the thermometer inserted into the meat reaches 130 degrees for rare, 140 degrees for medium rare, 150 degrees for medium or 155-160 degrees for well done. Remove the beef roast from the oven and let it rest for 10-20 minutes before slicing the roast thin across the grain. Recipe makes about 8 servings, 3 ounces each Estimated WW Smart points 2 per servings.