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Pot Roasted Beef

Pot Roasted Beef

NUTRITION

Makes 6 servings. Per Serving:
327

Calories

3g

Fat

51g

Carbs

20g

Protein

INGREDIENTS

 

– 1 pound beef round roast (thawed)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon vegetable oil
– 8 red potatoes (peeled and quartered, or 2 cans, about 30 ounces, low-sodium sliced potatoes, drained)
– 2 turnips (peeled and quartered, or 1 can, about 15 ounces, low-sodium sweet potatoes)
– 1/2 cup onion (chopped into 1-inch pieces)
– 1/2 cup carrots (chopped into 1-inch pieces)
– 1/2 cup low-sodium tomato juice

DIRECTIONS

 


1. Preheat oven to 350 degrees 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.

The Diet, Nutrition and Recipes provided are based on the USDA and HHS 2015-2020 Nutrition Guidelines Report as well as the USDA What’s Cooking website.

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