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
- In a shallow bowl, combine flour, salt and pepper; mix well.
- Add round steak pieces to flour mixture; turn to coat both sides.
- 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.
- Remove from skillet; cover to keep warm.
- In a 3-1/2 or 4-quart crockpot, combine potatoes, carrots and onion; mix well.
- Add bay leaf.
- Place browned beef over vegetables.
- In a small bowl, combine 1 1/2 cups of the broth and worcestershire sauce; pour over beef.
- Cover; cook at low setting for 8 to 10 hours or until beef is tender.
- With slotted spoon, remove beef and vegetables from slow cooker; place on serving platter.
- Cover to keep warm.
- Pour liquid into medium saucepan; discard bay leaf.
- In a small bowl, combine remaining broth and cornstarch; blend until smooth.
- Add to liquid in saucepan.
- Bring to a boil over medium high heat, stirring constantly; boil 1 minute.
- Serve sauce with beef and vegetables.
- 4 servings at 6 points each.
- 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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