Low Fat Beef Recipes
Autumn Pot Roast With Root Vegetables Recipe
This Autumn Pot Roast With Root Vegetables Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Autumn Pot Roast With Root Vegetables Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Autumn Pot Roast With Root Vegetables Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Autumn Pot Roast With Root Vegetables Recipe, also visited the following
sections::
Autumn Pot Roast With Root Vegetables Recipe
Autumn Pot Roast With Root Vegetables Recipe
Ingredients:
1 garlic clove, crushed
1 tsp dried oregano leaves, crushed
1/2 tsp lemon-pepper seasoning
1/2 tsp salt
3 1/2 pounds boneless beef, (up to 3) -chuck arm pot roast
1 tbsp vegetable oil
8 small new red potatoes, halved
2 medium carrots, peeled -cut into 2 1/2- by 1/2-inch piece
2 medium parsnips, peeled -cut into 2 1/2- by 1/2-inch piece
1 small leek -cut into 1 1/2-inch pieces
2 tsp cornstarch
Instructions:
1. Combine garlic, oregano, lemon-pepper seasoning and salt to form paste.
Rub paste evenly over surface of pot roast.
2. Heat oil in Dutch oven with heatproof lid and handles; brown pot roast
over medium-high heat. Pour off drippings. Add 3/4 cup water; reduce heat
to low. Cover tightly and cook slowly on top of range or in 325°f oven 1
hour and 45 minutes. Add potatoes, carrots, parsnips and leek; cover and
continue cooking about 30 minutes, until beef and vegetables are tender.
Remove roast and vegetables to warm platter.
3. Strain cooking liquid; skim and discard fat. Reserve 1 cup cooking
liquid.
4. Dissolve cornstarch in 1 tablespoon water; stir into cooking liquid.
Bring to a boil. Cook 1 minute, until thickened, stirring constantly. Trim
excess fat from pot roast before carving.
Makes 6 servings. Preparation time: 10 minutes. Cooking time: 2 hours, 30
minutes.
Note: A boneless beef chuck arm pot roast will yield 2M three-ounce cooked,
trimmed servings per pound.
Busted by Gail Shermeyer <4paws@netrax.net>
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
Servings: 6
|
This Autumn Pot Roast With Root Vegetables Recipe can only help you lose weight if it is part of a carefully controlled diet program.
|
||||
If you enjoyed this Autumn Pot Roast With Root Vegetables Recipe, or any of our other low fat recipes, please let us know. |
|
|||