Pot Roast Wlth Vegetables Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 each: Garlic clove, crushed
16 small: New potatoes, halved
1 tsp: Dried oregano,
4 medium: Carrots, cut in 2-1/2"
1/2 tsp: Lemon pepper,
Pcs,
3 lbs: Boneless beef chuck pot,
4 medium: Parsnips, cut in 2-1/2"
Roast,
Pcs,
1 tbsp: Cooking oil,
2 small: Leeks, cut in l-1/2" pcs
3/4 cup: Water, divided
2 tsp: Cornstarch,
Directions:
Combine the garlic, oregano and lemon pepper; rub over roast. In a
Dutch oven, brown the roast in oil. Pour off drippings. Add 3/4 cup
water; bring to a boil. Reduce heat; cover and simmer for 1-3/4
hours. Add vegetables; cover and simmer for 30 minutes or until beef
and vegetables are tender. Remove to a serving platter and keep warm.
Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and
bring to a boil over medium high heat. Dissolve cornstarch in
remaining water; add to pan. Cook and stir for 1 minute or until
gravy is thickened and bubbly. Serve with roast and vegetables.
Yield: 8 servings. diabetic Exchanges: One serving equals 3 lean
meat, 1-1/2 starch, 1 vegetable; also, 287 calories, 48 mg sodium, 64
mg cholesterol, 28 gm carbohydrate, 27 gm protein, 7 gm fat
Recipe By : Taste of Home
Source from luhu.jp
Dutch oven, brown the roast in oil. Pour off drippings. Add 3/4 cup
water; bring to a boil. Reduce heat; cover and simmer for 1-3/4
hours. Add vegetables; cover and simmer for 30 minutes or until beef
and vegetables are tender. Remove to a serving platter and keep warm.
Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and
bring to a boil over medium high heat. Dissolve cornstarch in
remaining water; add to pan. Cook and stir for 1 minute or until
gravy is thickened and bubbly. Serve with roast and vegetables.
Yield: 8 servings. diabetic Exchanges: One serving equals 3 lean
meat, 1-1/2 starch, 1 vegetable; also, 287 calories, 48 mg sodium, 64
mg cholesterol, 28 gm carbohydrate, 27 gm protein, 7 gm fat
Recipe By : Taste of Home
Source from luhu.jp