• 1 boneless beef roast, about 3 lbs. each, trimmed
• nonstick cooking spray
• 1-3/4 cups beef stock
• 2 onions, cut into wedges
• 2 cloves garlic, crushed
• 1-1/2 tsp. dried basil, crushed
• 1 bay leaf
• 2 potatoes, cut into 2 inch pieces
• 1 lb. baby carrots, trimmed
• 1 lb. turnip, peeled and chopped

Heat a 4-quart Dutch oven which has been sprayed with nonstick spray over medium high heat. Cook roast 3 minutes per side or until browned. Drain and discard excess fat. Combine next 5 ingredients and salt and pepper to taste in a small mixing bowl. Pour over roast. Bring to a boil and reduce heat to very low. Cover and barely simmer 2 hours. Add potatoes, carrots, and turnips to Dutch oven. Cover and simmer 45 minutes, or until meat and vegetables are tender, adding additional stock or water if necessary. Discard bay leaf.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 285, fat 4.0g, 12% calories from fat, cholesterol 18mg, protein 12.6g, carbohydrates 55.3g, fiber 10.5g, sugar 14.5g, sodium 491mg, diet points 4.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.6, Fruit: 0.0, Bread: 1.9, Lean meat: 0.7, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Merlot, or Burgundy.