| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
6 |
servings |
INGREDIENTS
| 3 |
lb |
Beef; trimmed, boneless * |
| 1 1/4 |
lb |
Red potatoes; halved (9) |
| 1 1/2 |
c |
Baby carrots; fresh |
| 8 |
oz |
Green beans; fresh, trimmed |
| 1 |
|
Red onion; cut into wedges |
| 1 1/2 |
ts |
Beef bouillon granules; instant bouillon |
| 1 |
ts |
Dried marjoram; leaves |
| 1 |
ts |
Dried thyme; leaves |
| 1 |
ts |
Dried oregano; leaves |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground pepper; black |
| 1/2 |
c |
Water |
INSTRUCTIONS
* original recipe called for boneless beef chuck, I used well trimmed
round roast.
Heat oven to 350 Degree F. Arrange roast and all vegetables in
ungreased 13x9 inch (3 quart) baking dish. Sprinkle with all
remaining ingredients except water. Pour water over top. Cover with
foil.
Bake at 350 Degree F. oven for 2 to 2-1/2 hours or until beef and
vegetables are tender. Serve with pan juices.
Serves 6
Nutritional Information per serving (1/6th of recipe) as per recipe
booklet Calories 450 (Calories form fat 100); Total Fat 11g;
Cholesterol 125mg; Sodium 510mg; Total Carbohydrate 42g; Dietary
Fiber 6g; Sugars 5g; Protein 46g. Dietary Exchanges: 2-1/2 Starch, 1
Vegetable, 4 Lean Meat. WW Points - 9
Type into MC, WW Points added (06/06/99) by hdeacey@sympatico.ca
Recipe by: Pillsbury Casseroles October 1998
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on
Jun 6, 1999, converted by MM_Buster v2.0l.
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“When God ordains, He sustains.”