Pot Roast with Vegetables Basic-Recipes.com8/27/06 1 pound of boneless chuck roast, trimmed
vegetable cooking spray
2 medium onions, peeled and sliced
2 stalks celery, sliced
1/4 cup of water
1/4 teaspoon of salt
1/8 teaspoon of pepper
4 large carrots, scraped and sliced
2 medium size red boiling potatoes, peeled and coarsely chopped Brown the boneless chuck roast evenly on all sides over medium heat in a small Dutch oven coated with vegetable cooking spray. Add the sliced onion, celery, water, salt and pepper. Cover Dutch oven and bake at 350ºF. for 1 hour and 15 minutes. Add sliced carrots and coarsely chopped potatoes, continue t bake, covered for 1 hour or until the meat and vegetables are tender. Transfer roast and vegetables to a serving platter, cut roast into 2 ounce slices. Serve hot. Makes 6 servings
Recipe provided by http://www. Basic-Recipes.com Each Servings: 1 slice roast plus 1/6 vegetables
Exchanges 2 Lean meat 1 1/2 starch Calories 189 Carbo 21 gm Protein 19 gm Fat 4 gm Fiber 1 gm Sodium 325 mg | 