Country Pot Roast with Vegetables

1 servings

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Country Pot Roast with Vegetables Ingredients

1 3-lb boneless beef roast;	1 1/2 ts Dried basil; crushed
Nonstick cooking spray	1 Bay leaf
1 3/4 c Beef stock	2 Potatoes; cut into 2 inch
2 Onions; cut into wedges	1 lb Baby carrots; trimmed
2 Cloves garlic; minced	1 lb Turnips; peeled and chopped

Instructions for Country Pot Roast with Vegetables

Prep: 15 min, Cook: 3:00. Found these on .. http://www.mymenus.com/cgi-bin/webfilter?001vggd2 Recipes are listed by potassium %. Below are just a sample, lots more on their website.. 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. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4. Per serving: calories 644, fat 17.9g, 26% calories from fat, cholesterol 183mg, protein 82.0g, carbohydrates 35.1g, fiber 7.2g, sodium 629mg. Potassium 1966mg 56% Posted to EAT-LF Digest by Carol A Gonzalez on Jan 23, 1999, converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized