Autumn Pot Roast with Horseradish Sauce and Winter Veggies

• 2 lbs boneless bottom round roast, trimmed of fat
• 3/4 tsp salt
• 2 tsp Olive Oil
• 1/2 cup reduced sodium beef broth
• 1 onion, chopped
• 3 cloves of garlic, chopped
• 1 tbsp chopped fresh thyme
• 1 1/4 lbs baby red potato
• 1 1/2 cups carrots
• 2 medium turnips, peeled and cut into 1" pieces
• 1/2 cup fat free greek yogurt
• 3 tbsp prepared horseradish
• 1 tsp dijon mustard

1. Preheat the oven to 350 degrees
2. Sprinkle the beef with 1/2 teaspoon of salt. Heat oil in a dutch oven oer medium heat. Add the beef and cook to sear the sides. Add the broth, stirring to scrape the bottom of the pan. Ad the onion, garlic and thyme. Bring to a boil, cover and bake. Turn meat once in pan and cook for 1.5 hours.
3. Add the potatoes, carrots and turnips to dutch oven, bake, covered until the beef and veggies are fork tender - about 45 minutes.
4. Make horseradish sauce by combining greek yogurt, horseradish, mustard and remaining salt in a small bowl, Cover and place in fridge.
5. Transfer the beef to a cutting board and slice across the grain into 16 slices. Serve with the veggies and the horseradish sauce.

Per Serving: (2 Slices Beef with 1/2 cup veggies and 1.5 tbsp horse sauce)

Yields 8 Servings

287 Calories, 6g Fat, 3g Fiber

Weight Watchers Point Value = 6