Swanson Savory Pot Roast with Harvest Vegetables
|Vegetable oil||2 Tablespoon|
|Boneless beef rump roast/Boneless beef bottom round roast||3 Pound|
|Seasoned beef broth with onion||14 Ounce|
|V8 vegetable juice||3⁄4 Cup (12 tbs) (V8 100% Vegetable Juice)|
|Baby carrots||2 Cup (32 tbs) (Use Either Fresh Or Frozen)|
|Potatoes||3 Medium, quartered|
|Celery stalks||3 , cut into 1 inch pieces|
|All purpose flour||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
HEAT oil in saucepot. Add roast and cook until browned on all sides. Pour off fat.
ADD broth and vegetable juice. Heat to a boil. Cover and cook over low heat 1 hour and 45 minutes.
ADD vegetables. Cover and cook 30 minutes or until vegetables are tender. Remove roast and vegetables and keep warm.
MIX flour and water. Add to saucepot. Cook and stir until mixture boils and thickens. Serve with roast and vegetables.
Calories 560 Calories from Fat 248
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 9.8 g48.9%
Trans Fat 0 g
Cholesterol 110 mg36.7%
Sodium 734.5 mg30.6%
Total Carbohydrates 26 g8.6%
Dietary Fiber 3.9 g15.8%
Sugars 4.4 g
Protein 48 g95.3%
Vitamin A 140% Vitamin C 45.4%
Calcium 4.1% Iron 20%
*Based on a 2000 Calorie diet