Pot-Roasted Beef Dinner Recipe




Pot-Roasted Beef Dinner Ingredients

12 oz tiny or medium potatoes
1 1/2 lb beef top round roast, trimmed of all
visible fat
1 1/2 cup vegetable juice cocktail
2 tbsp Worcestershire sauce
1 tsp dried basil
24 baby carrots
8 tiny boiling onions or 2 small onio, quartered
3 celery stalks, sliced 1" diagonally

A Recipe for
Pot-Roasted Beef Dinner

 

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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If you find any errors in this Pot-Roasted Beef Dinner recipe please inform us and we will amend the Pot-Roasted Beef Dinner recipe immediately


Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




Pot-Roasted Beef Dinner

The rich would have to eat money if the poor did not provide food

Russian proverb






Pot-Roasted Beef Dinner Directions

Preheat the oven to 325 degrees. If using the tiny potatoes, peel a strip
around the center of each. If using the medium potatoes, cut them into
chunks. Set the potatoes aside.
Lightly spray an unheated Dutch oven with no-stick spray. Add the meat and
brown it over medium-high heat. Drain and discard any pan drippings.
In a medium bowl, stir together the vegetable juice cocktail,
Worcestershire sauce and basil. Pour the juice mixture over the meat.
Cover and bake for 45 minutes. Add the potatoes, carrots, onions and
celery. Bake, covered, for 45 to 60 minutes more or until the meat and
vegetables are tender.
This recipe yields 6 servings.
Comments: Leftovers never tasted so good! Here's a slimmed-down version
of Mom's pot roast you can prepare on weekends when you have more time to
cook. Then during the week, just pop the leftovers into the microwave --
in minutes you can serve a nutritious home-cooked meal.
Nutritional Information Per Serving: Calories 392; Fat (grams) 26;
Percent Calories from Fat 26%; Cholesterol (milligrams) 108; Fiber
(grams) 4.5.


Source:
"Prevention's Recipe Archive at http://www.prevention.com/cooking"
S(Formatted for MC5):
"12-14-1999 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - -

Per serving: 35 Calories (kcal); trace Total Fat; (6% calories from fat);
1g Protein; 8g Carbohydrate; 0mg Cholesterol; 244mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 71 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 9
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Serves: 6

 

 

 

 

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Pot-Roasted Beef Dinner Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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