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    Pot Roast And Vegetables

    Source of Recipe


    Internet


    List of Ingredients


    • 1 tablespoon flour
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 pound boneless beef top round steak 1/2" thick cut into serving size pieces
    • 4 medium potatoes peeled each cut into 6 pieces
    • 4 large carrots cut into 1" pieces
    • 1 onion thinly sliced
    • 1 bay leaf
    • 1 (14 1/2 ounce) can fat free beef broth
    • 1 teaspoon worcestershire sauce
    • 2 tablespoons cornstarch


    Instructions


    1. In a shallow bowl, combine flour, salt and pepper; mix well.

    2. Add round steak pieces to flour mixture; turn to coat both sides.

    3. Spray large nonstick skillet with cooking spray. Heat over medium high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned.

    4. Remove from skillet; cover to keep warm.

    5. In a 3-1/2 or 4-quart crockpot, combine potatoes, carrots and onion; mix well.

    6. Add bay leaf.

    7. Place browned beef over vegetables.

    8. In a small bowl, combine 1 1/2 cups of the broth and worcestershire sauce; pour over beef.

    9. Cover; cook at low setting for 8 to 10 hours or until beef is tender.

    10. With slotted spoon, remove beef and vegetables from slow cooker; place on serving platter.

    11. Cover to keep warm.

    12. Pour liquid into medium saucepan; discard bay leaf.

    13. In a small bowl, combine remaining broth and cornstarch; blend until smooth.

    14. Add to liquid in saucepan.

    15. Bring to a boil over medium high heat, stirring constantly; boil 1 minute.

    16. Serve sauce with beef and vegetables.

    17. 4 servings at 6 points each.

    18. Per Serving Calories: 340 Fat: 4 g Cholesterol: 60 mg Sodium: 680 mg Carbohydrate: 46 g Dietary Fiber: 6 g Sugars: 7 g Protein: 29 g



 

 

 


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