Post by JJ Judkins on Apr 15, 2012 11:21:46 GMT -6
* Exported from MasterCook *
Atlantic Star's Pot Roast
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Famous Eatery
Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 C. olive oil
2 1 lb. beef roasts (or one 2 lb. roast cut in half)
3 carrots -- peeled and cut into large pieces
3 celery ribs -- cut into large pieces
1 large yellow onion -- cut into large pieces
2 large potatoes -- peeled and cut into large pieces
1/4 C. whole garlic
2 large tomatoes -- chopped
2 C. low-sodium beef broth -- (2 to 3)
1 t. fresh thyme -- de-stemmed and chopped
salt and pepper to taste
In a large braising pan on medium-high heat, add oil. Add the beef roasts and
brown on all sides. Remove the roasts from the pan and set aside.
Add carrots, celery, onion, potatoes and garlic to the pan and saute until
lightly brown, then remove the vegetables from the pan and set aside.
Return the beef roasts to the pan, add tomatoes, beef stock and thyme, cover
and cook on low heat for one hour. Add reserved vegetables and cook an
additional 30 minutes (add a little more broth if needed). Remove from heat and
let rest, covered, for 20 minutes. Season to taste and serve.
S(Imported to MC by JJ):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 876 Calories; 56g Fat (55.0% calories from fat); 12g Protein; 91g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. Exchanges: 3 Grain(Starch); 9 Vegetable; 11 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Atlantic Star's Pot Roast
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Famous Eatery
Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 C. olive oil
2 1 lb. beef roasts (or one 2 lb. roast cut in half)
3 carrots -- peeled and cut into large pieces
3 celery ribs -- cut into large pieces
1 large yellow onion -- cut into large pieces
2 large potatoes -- peeled and cut into large pieces
1/4 C. whole garlic
2 large tomatoes -- chopped
2 C. low-sodium beef broth -- (2 to 3)
1 t. fresh thyme -- de-stemmed and chopped
salt and pepper to taste
In a large braising pan on medium-high heat, add oil. Add the beef roasts and
brown on all sides. Remove the roasts from the pan and set aside.
Add carrots, celery, onion, potatoes and garlic to the pan and saute until
lightly brown, then remove the vegetables from the pan and set aside.
Return the beef roasts to the pan, add tomatoes, beef stock and thyme, cover
and cook on low heat for one hour. Add reserved vegetables and cook an
additional 30 minutes (add a little more broth if needed). Remove from heat and
let rest, covered, for 20 minutes. Season to taste and serve.
S(Imported to MC by JJ):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 876 Calories; 56g Fat (55.0% calories from fat); 12g Protein; 91g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. Exchanges: 3 Grain(Starch); 9 Vegetable; 11 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0