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POT ROAST WITH CARROTS AND POTATOES (Sun




Source of Recipe


Marla
POT ROAST WITH CARROTS AND POTATOES (Sunday)
Makes 6 servings beef; 4 servings vegetables and sauce

Preparation time: 15 minutes

Cooking time: 2 1/2 hours

1 (2 1/2- to 3-pound) boneless well-trimmed shoulder or chuck roast

2 cups baby carrots

2 medium new potatoes, halved

1 large sliced onion

1 rib celery, cut into 1-inch pieces

1 cup tomato juice mixed with 1/2 teaspoon hot sauce

1/2 cup water

1 envelope from 2.2-ounce box dry onion soup mix

3 tablespoons flour

1/4 teaspoon pepper

Heat oven to 450 degrees. Place a large foil bag (Hot Bag) in a roasting pan at least 2 inches deep. Place roast in bag. Place carrots, potatoes, onion and celery around roast. In a medium bowl, combine tomato juice with hot sauce, water, onion soup mix, flour and pepper; spoon over vegetables. To seal, double-fold open end of bag. Place bag in pan in oven. (Do not let sides of bag overhang sides of pan.) Bake 2 1/2 hours.

Carefully remove roasting pan from oven; use oven mitts and a knife to open bag away from your face. Fold back top to allow steam to escape. Place roast and vegetables on a large platter; spoon sauce over all. Serve immediately.

Per serving (beef): 220 calories, 36 grams protein, 7 grams fat (31 percent calories from fat), 2.8 grams saturated fat, no carbohydrate, 72 milligrams cholesterol, 58 milligrams sodium, no fiber.

Per serving (vegetables/sauce): 148 calories, 4 grams protein, 1 gram fat (5 percent calories from fat), no saturated fat, 32 grams carbohydrate, no cholesterol, 935 milligrams sodium, 4 grams fiber.