I would figure 5 - 6 points per serving using lean meat.
« Thread Started on Dec 21, 2006, 12:08pm »
4 pounds boneless top round beef roast*
salt and freshly ground black pepper
1 tablespoon olive oil, divided use
2 large onions, thinly sliced
4 cloves garlic, minced
1 teaspoon dried thyme leaves
1/2 cup brewed coffee**
2 tablespoons balsamic vinegar
FOR THE GRAVY:
1 tablespoon cornstarch
1 tablespoon water
TO SERVE (OPTIONAL):
roasted carrots and parsnips
Season beef with salt and pepper. In a large heavy skillet, heat 1/2 tablespoon oil over medium-high heat.
Add beef and sear until well browned on all sides, about 5 minutes.
Transfer to a 3 1/2 quart slow cooker.
Add remaining 1/2 tablespoon oil to skillet.
Reduce heat to medium.
Add onions and cook, stirring until softened and golden, 5 to 7 minutes.
Add garlic and thyme. Cook, stirring for 1 minute more.
Stir in coffee and vinegar.
Pour onion mixture over beef in slow cooker.
Cover and cook on high until beef is tender but not falling apart, about 4 and 1/2 hours.
Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
TO MAKE THE GRAVY:
Meanwhile, pour juice from slow cooker into medium saucepan.
Skim off fat.
Bring to a boil over medium-high heat.
In a small bowl, mix cornstarch and water.
Add to pan.
Cook, whisking constantly until gravy has thickened slightly, about 1 minute.
Season with salt and pepper.
Remove twine from beef and carve.
Serve with gravy.
Serve with roasted carrots and parsnips and mashed potatoes.
Leftovers will keep, covered in the refrigerator for up to 2 days.
Reheat meat in gravy.
**Or 1 teaspoon instant coffee granules dissolved in 1/2 cup boiling water.
*Or bottom round beef roast, trimmed of fat, twine on.
Serving size: 3 ounces meat and 1/3 cup gravy
Points will depend on how lean the roast is and how much fat you skim off the juices before making the gravy. I cut all the fat off the roast before cooking and had no fat to skim off the juices.