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Name: Pot Roast with Basil Mashed Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 Carrots cut into 1/2 inch pieces; 1 medium Turnip peeled & cubed; 1 small Onion chopped; 1/2 cup Snipped dried tomatoes not oil-packed; 1 clove Garlic minced; 1 teaspoon Instant beef bouillon granules; 1/2 teaspoon Dried basil crushed; 1/2 teaspoon Dried oregano crushed; 1/8 teaspoon Pepper; 1 1.5-2 pound Boneless beef chuck pot roast; 1 cup Water; 1 10 oz. package Frozen lima beans or whole kernel corn; 1 cup Frozen peas; 1 20 oz. package Refrigerated mashed potatoes; 1 tablespoon Fresh basil finely snipped

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INGREDIENTS

2 Carrots ; cut into 1/2 inch pieces
1 medium Turnip ; peeled & cubed
1 small Onion ; chopped
1/2 cup Snipped dried tomatoes ; not oil-packed
1 clove Garlic ; minced
1 teaspoon Instant beef bouillon granules
1/2 teaspoon Dried basil ; crushed
1/2 teaspoon Dried oregano ; crushed
1/8 teaspoon Pepper
1 1.5-2 pound Boneless beef chuck pot roast
1 cup Water
1 10 oz. package Frozen lima beans or whole kernel corn
1 cup Frozen peas
1 20 oz. package Refrigerated mashed potatoes
1 tablespoon Fresh basil ; finely snipped

Servings

INSTRUCTIONS

In a 3.5 or 4-quart crockery cooker combine the carrots, turnip, onion, dried tomatoes, garlic, bouillon granules, dried basil, dried oregano, and pepper. Trim fat from meat. If necessary, cut roast to fit into cooker. Place meat on top of vegetables. Pour water over all.

Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Stir in lima beans or corn and peas. Let stand, covered, for 10 minutes.

Meanwhile, prepare mashed potatoes according to package directions, except stir the 1 tablespoon fresh basil into potatoes just before serving. Remove meat and vegetables from cooker with a slotted spoon. If desired, reserve cooking juices. Serve meat and vegetables over hot mashed potatoes. If desired, serve cooking juices over meat.

NOTES

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Pot Roast with Basil Mashed Potatoes

2 Carrots cut into 1/2 inch pieces
1 medium Turnip peeled & cubed
1 small Onion chopped
1/2 cup Snipped dried tomatoes not oil-packed
1 clove Garlic minced
1 teaspoon Instant beef bouillon granules
1/2 teaspoon Dried basil crushed
1/2 teaspoon Dried oregano crushed
1/8 teaspoon Pepper
1 1.5-2 pound Boneless beef chuck pot roast
1 cup Water
1 10 oz. package Frozen lima beans or whole kernel corn
1 cup Frozen peas
1 20 oz. package Refrigerated mashed potatoes
1 tablespoon Fresh basil finely snipped

In a 3.5 or 4-quart crockery cooker combine the carrots, turnip, onion, dried tomatoes, garlic, bouillon granules, dried basil, dried oregano, and pepper.  Trim fat from meat.  If necessary, cut roast to fit into cooker.   Place meat on top of vegetables.  Pour water over all.

Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.  Stir in lima beans or corn and peas.  Let stand, covered, for 10 minutes.

Meanwhile, prepare mashed potatoes according to package directions, except stir the 1 tablespoon fresh basil into potatoes just before serving.  Remove meat and vegetables from cooker with a slotted spoon.  If desired, reserve cooking juices.  Serve meat and vegetables over hot mashed potatoes.  If desired, serve cooking juices over meat.

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 6 Servings

Calories: 33
Calories from Fat: 2 (6%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0.1mg		0 %
Sodium 44mg		2 %
Potassium 125.4mg		3 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 4.8g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 33

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