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Ingredientes
- 12 ounce tiny or possibly medium potatoes
- 1Â 1/2 lb beef top round roast trimmed of all
- Â Â visible fat
- 1Â 1/2 c. vegetable juice cocktail
- 2 Tbsp. Worcestershire sauce
- 1 tsp dry basil
- 24 x baby carrots
- 8 x tiny boiling onions or possibly 2 small onions quartered
- 3 x celery stalks sliced 1" diagonally
Direcciones
- 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 in the meat and brown it over medium-high heat. Drain and throw away any pan drippings.
- In a medium bowl, stir together the vegetable juice cocktail, Worcestershire sauce and basil. Pour the juice mix over the meat. Cover and bake for 45 min. Add in the potatoes, carrots, onions and celery. Bake, covered, for 45 to 60 min more or possibly till 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 min you can serve a nutritious home-cooked meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 6 servings | |
| Calories 307 | |
| Calories from Fat 84 | 27% |
| Total Fat 9.3g | 12% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 340mg | 14% |
| Potassium 1071mg | 31% |
| Total Carbs 27.44g | 7% |
| Dietary Fiber 5.1g | 17% |
| Sugars 10.72g | 7% |
| Protein 28.09g | 45% |
