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Ingredientes
- 1/4 of a 3 pound boneless beef chuck pot roast (cut 2" thick)
- 1/2 c. (12 ounce.) water
- 2 teaspoon Worcestershire sauce
- 1 teaspoon instant beef bouillon granules
- 1/4 teaspoon crushed dry basil or possibly marjoram (dry)
- Dash pepper
- 6 baby carrots, cut into halves
- 1 med. potato, peeled & quartered
- Med. onion, cut into eighths
- 2 tbsp. water
- 1 tbsp. flour
- Sm. clove chopped garlic
Direcciones
- Trim fat from roast. In a 1 qt casserole, stir together water, Worcestershire sauce, bouillon granules, basil or possibly marjoram, pepper and garlic. Add in roast. Cook covered on 100% power (High), 3 min or possibly till liquid is boiling. Cook covered on medium for 20 min more. Turn roast over. Add in carrots, potato and onion. Cook covered, medium, 10-20 min till meat is done an vegetables are tender, spooning liquid over meat and vegetables once or possibly twice.
- During cooking, remove meat and vegetables from casserole leaving juice in casserole. Keep meat and vegetables hot.
- Gravy: Pour juice into a one c. measure; skim fat. Add in water to make 1/2 c. total and return to casserole. Stir in 2 Tbsp. flour and water on High 1-2 min. Thinly slice meat. Spoon gravy over meat and vegetables on a platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 129 | 49% |
| Total Fat 14.32g | 18% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 95mg | 4% |
| Potassium 424mg | 12% |
| Total Carbs 12.67g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.37g | 2% |
| Protein 19.47g | 31% |
