Pot Roasted Beef
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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, drained)
- 1/2 cup onion, chopped in 1-inch pieces
- 1/2 cup carrots, chopped in 1-inch pieces
- 1/2 cup low-sodium tomato juice
Instructions
- Preheat oven to 350 °F.
- Season the roast with salt and pepper.
- In a large pan, brown the roast in the oil over medium to high heat for 10 to 12 minutes. Drain fat.
- 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.
- Pour the tomato juice over the roast and vegetables.
- Cover the pan with a lid or foil and bake for 1 hour or until potatoes are cooked.
- If desired, cut roast into one inch chunks. Mix and serve.
Nutrition
| Calories | 327 |
|---|---|
| Protein | 23 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 31 mg |
| Sodium | 208 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations