Beef Pot Roast with Vegetables And Herbs (9 Points)
|1 1/2 tsBeef bouillon granules|
|1 tsDried oregano leaves|
|1 1/4 lbRed potatoes; halved|
|1 tsDried marjoram leaves|
|1/4 tspepper, black; Coarsely ground|
|8 ozGreen beans, fresh; trimmed|
|1 Red onion; cut into wedges|
|1 tsDried thyme leaves|
|1/2 tsGarlic powder|
|1 1/2 cBaby carrots, fresh|
|3 lbBeef; trimmed, boneless *|
Beef Pot Roast with Vegetables And Herbs (9 Points) Preparation
* original recipe called for boneless beef chuck, I used well trimmed round roast. Heat oven to 350 Degree F. Arrange roast and all vegetables in ungreased 13x9 inch (3 quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil. Bake at 350 Degree F. oven for 2 to 2-1/2 hours or until beef and vegetables are tender. Serve with pan juices. Serves 6 Nutritional Information per serving (1/6th of recipe) as per recipe booklet Calories 450 (Calories form fat 100); Total Fat 11g; Cholesterol 125mg; Sodium 510mg; Total Carbohydrate 42g; Dietary Fiber 6g; Sugars 5g; Protein 46g. Dietary Exchanges: 2-1/2 Starch, 1 Vegetable, 4 Lean Meat. WW Points - 9 Type into MC, WW Points added (06/06/99) by firstname.lastname@example.org Recipe by: Pillsbury Casseroles October 1998 Posted to EAT-LF Digest by "Helen Deacey"
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