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Pot-Roasted Beef Dinner

Categories:
main dish, low fat, beef

12 ounces tiny or medium potatoes
1 1/2 pounds beef top round roast; trimmed of all
visible fat
1 1/2 cups vegetable juice cocktail
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
24 baby carrots
8 tiny boiling onions or 2 small onio; quartered
3 celery stalks; sliced 1' diagonally

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 the meat and brown it over medium-high heat. Drain and discard any pan drippings. In a medium bowl, stir together the vegetable juice cocktail, Worcestershire sauce and basil. Pour the juice mixture over the meat. Cover and bake for 45 minutes. Add the potatoes, carrots, onions and celery. Bake, covered, for 45 to 60 minutes more or until 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 minutes you can serve a nutritious home-cooked meal. Nutritional Information Per Serving: Calories 392; Fat (grams) 26; Percent Calories from Fat 26%; Cholesterol (milligrams) 108; Fiber (grams) 4.5.


Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-14-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 35 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 244mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 71 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 9 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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