Pot Roasted Beef
This is a tender and satisfying roast beef dinner. Serve with a green salad and bread.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/4 cup
277
Calories
21g
Protein
41g
Carbs
3g
Fat
5g
Fiber
5g
Sugar
187mg
Sodium
Saturated Fat 1 g · Cholesterol 47 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
beef round roast, thawed
1 pound
salt
1/4 teaspoon
black pepper
1/4 teaspoon
vegetable oil
1/2 teaspoon
red potatoes, peeled and quartered (or 2 cans, low-sodium sliced potatoes, drained)
8
turnips, peeled and quartered (or 1 can low-sodium sweet potatoes, drained)
2
onion, chopped in 1-inch pieces
1/2 cup
carrots, chopped in 1-inch pieces
1/2 cup
low-sodium tomato juice
1/2 cup
Instructions
- 1
Preheat oven to 350 °F.
- 2
Season the roast with salt and pepper.
- 3
In a large pan, brown the roast in the oil over medium to high heat for 10 to 12 minutes. Drain fat.
- 4
Use a large iron skillet or roasting pan. Put the roast in the middle of the pan. Add the potatoes, turnips, onions, and carrots around the roast.
- 5
Pour the tomato juice over the roast and vegetables.
- 6
Cover the pan with a lid or foil and bake for 1 hour or until potatoes are cooked.
- 7
If desired, cut roast into one inch chunks. Mix and serve.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
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