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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Beefy Pot Roast Recipe

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This recipe for Beefy Pot Roast is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup all purpose flour
1/2 teaspoon black pepper
One 2 1/2 pd beef bottom round roast, trimmed
2 tablespoons vegetable oil
4 cups plus 1 tablespoon water divided
2 beef bouillon cubes
2 ribs celery chopped
1 med onion, chopped
3-4 carrots, peeled & chopped
1 tablespoon cornstarch
1/2 teaspoon browning and season sauce.(like Kitchen Bouquet)
Directions:
Directions:
in a shallows dish, combine the flour and pepper, mix well.
rinse the beef and place in the flour mixture while still wet, turning to coat completely, In a large pot heat the oil over medium-high heat.. Add the beef and cook for 5 to 7 minutes, turning to brown on all sides.

Add 4 cups water, the bouillon cubes, celery, carrots and onions for 1 1/2 to 2 hours, or until the beef is fork tender, remove beef to a platter and keep warm.

In a small bowl, combine the remaining 1 tablespoon water and the cornstarch; mix well, Skim and discard the far from the pan juices. Add the cornstarch mixture and the browning and seasoning sauce to the juices and cook for 1 to 2 minutes, or until the sauce thickens.

Slice the roast across the grain and serve topped with the sauce.
Number Of Servings:
Number Of Servings:
2 slices each will serve 8 people
Personal Notes:
Personal Notes:
From my Diabetic cookbook
Calories 234
Calories from fat 90
total Fat 10 g
Saturated Fat 2 g
Cholesterol 80 mg
Sodium 278 mg
Carbohydrate 7 g
Dietary Fiber 1 g
Sugars2 g
Protein 27 g

Exchanges
1/2 starch
4 lean meat

 

 

 

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