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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