Pot roast wlth vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Garlic clove -- crushed |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Lemon pepper |
| 3 | pounds | Boneless beef chuck pot |
| Roast | ||
| 1 | tablespoon | Cooking oil |
| ¾ | cup | Water -- divided |
| 16 | smalls | New potatoes -- halved |
| 4 | mediums | Carrots -- cut in 2-1/2\" |
| Pcs | ||
| 4 | mediums | Parsnips -- cut in 2-1/2\" |
| Pcs | ||
| 2 | smalls | Leeks -- cut in l-1/2\" pcs |
| 2 | teaspoons | Cornstarch |
Directions
Combine the garlic, oregano and lemon pepper; rub over roast. In a Dutch oven, brown the roast in oil. Pour off drippings. Add ¾ cup water; bring to a boil. Reduce heat; cover and simmer for 1-¾ hours. Add vegetables; cover and simmer for 30 minutes or until beef and vegetables are tender. Remove to a serving platter and keep warm.
Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. Dissolve cornstarch in remaining water; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
Yield: 8 servings. diabetic Exchanges: One serving equals 3 lean meat, 1-½ starch, 1 vegetable; also, 287 calories, 48 mg sodium, 64 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 7 gm fat Recipe By : Taste of Home