Pot Roast (lf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low fat, Meats | 6 | Servings | |
INGREDIENTS
| 2 | lb | Eye round, or other lean |
| Cut into 2-inch cubes | ||
| 2 | c | Onions, sliced |
| 40 | Garlic, chopped | |
| Bell pepper, sliced | ||
| 4 | Celery stalks, cut into | |
| Pieces | ||
| 6 | Carrots, cut into 2-inch | |
| 3 | arge Potatoes, about 2 lbs cut eighths 28 ounces |
INSTRUCTIONS
Whole tomatoes -- canned 15 ounces Tomato sauce -- canned 1 tablespoon Soy sauce 1 teaspoon Worcestershire sauce 1 cup Stock 1 tablespoon Dried basil x Black pepper; fresh ground -to taste Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 500
Calories From Fat: 299
Total Fat: 32.4g
Cholesterol: 124mg
Sodium: 141mg
Potassium: 800.8mg
Carbohydrates: 10.8g
Fiber: 2.6g
Sugar: 5.2g
Protein: 39.2g