Irish Beef Pot Roast with Vegetables
Yield: 8 servings
Print version:
http://diabeticgourmet.com/recipes/bin/print.cgi?ID=832
Online version:
http://diabeticgourmet.com/recipes/html/832.shtml
Ingredients
- 1 boneless beef bottom round rump roast or beef bottom round (3 to
3-1/4 pounds)
- 2 packages (24 ounces each) fresh pot roast vegetables (potatoes,
onions, carrots, celery)
- 2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beer
- Chopped fresh parsley (optional)
Directions
Prepare pot roast vegetables: cut potatoes in half (or into quarters if
large), onions into 1/2-inch wedges, and carrots and celery into 2-inch
pieces;
set aside.
Combine gravy mixes, flour, salt and pepper in large bowl. Add
vegetables to bowl; toss to coat well. Remove vegetables from flour
mixture and place in
5 to 6-quart slow cooker.
Add beef roast to bowl, turning to coat evenly with flour mixture.
Remove roast and place in slow cooker in center of vegetables.
Whisk beer into remaining flour mixture until smooth; add to slow
cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours,
or until beef
and vegetables are fork-tender. (No stirring is necessary during cooking.)
Remove roast and vegetables. Skim fat from gravy. Carve roast into thin
slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Nutritional Information Per Serving
Calories: 318 ; Protein: 39 g ; Fat: 9 g ; Sodium: 516 mg;
Cholesterol: 112 mg ; Saturated Fat: 3 g ;
Dietary Fiber: 3 g ; Carbohydrates: 17 g
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Keep On Cooking
Dale Campbell
Cooking In The Dark
CookingInTheDark.libsyn.com
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