Pot roast wlth vegetables

1 servings

Ingredients

Quantity Ingredient
1 each Garlic clove -- crushed
1 teaspoon Dried oregano
½ teaspoon Lemon pepper
3 pounds Boneless beef chuck pot
Roast
1 tablespoon Cooking oil
¾ cup Water -- divided
16 smalls New potatoes -- halved
4 mediums Carrots -- cut in 2-1/2\"
Pcs
4 mediums Parsnips -- cut in 2-1/2\"
Pcs
2 smalls Leeks -- cut in l-1/2\" pcs
2 teaspoons Cornstarch

Directions

Combine the garlic, oregano and lemon pepper; rub over roast. In a Dutch oven, brown the roast in oil. Pour off drippings. Add ¾ cup water; bring to a boil. Reduce heat; cover and simmer for 1-¾ hours. Add vegetables; cover and simmer for 30 minutes or until beef and vegetables are tender. Remove to a serving platter and keep warm.

Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. Dissolve cornstarch in remaining water; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.

Yield: 8 servings. diabetic Exchanges: One serving equals 3 lean meat, 1-½ starch, 1 vegetable; also, 287 calories, 48 mg sodium, 64 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 7 gm fat Recipe By : Taste of Home

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