Share-a-Meal Plans: Old-fashioned Comfort
Pot Roast | Roasted Vegetables
Pot Roast
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Easy Recipes I Can Cook |
| Meal: | Old-fashioned Comfort (Share-a-Meal Plans) |
| 3.5 | lb | beef, roast |
| 1 | tsp | salt and pepper to taste |
| 2 | Tb | oil, olive |
| 6 | cloves | garlic, chopped |
| 3 | medium | bay leaves, whole dried |
| 3 | medium | onion, yellow ,quartered |
| 1 | 12 oz can | beer |
| 1 | 10.5 oz can | beef consommé |
| 1 | Tb | Worcestershire sauce |
| 4 | Tb | water |
| 2 | Tb | cornstarch |
| |
Spread salt and pepper over entire roast. Heat oil in a large, oven-roof pot. Brown roast on all sides. Add onion and onion browning slightly; add garlic and immediately add beer, Worcestershire sauce, bay leaves and consommé. Cover and cook on low on stove top or place in a 300 degree oven for at least 3 hours, until meat is fork tender. When done remove meat to a platter and cover. Mix water and cornstarch to make a slurry. Add to pan juices, bring to a boil, stirring constantly until thickened. Reduce heat, Cut meat cross grain and pour gravy over. Serve extra gravy on side.
Shown here with oven-roasted veggies.
Roasted Vegetables
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Vegetables |
| Meal: | Old-fashioned Comfort (Share-a-Meal Plans) |
| 3 | large | onion, yellow ,quartered |
| 3 | lb | carrots, fresh, whole |
| 1 | head | garlic, whole head |
| 3 | Tb | mustard, dijon |
| 7 | large | potatoes |
| 1 | Tb | rosemary, dried |
| 2 | Tb | paprika, sweet |
| 0.333 | cup | oil, olive |
| 2 | Tb | garlic powder |
| 1 | tsp | salt and pepper to taste |
| |
Cut carrots and potatoes into large wedges. Cut the garlic head in half. Place all ingredients in large roasting pan, mix well in a roasting pan, roast at 350 degrees for at least 1- 1/12 hours or until tender and
browned.
Each serving has 387 calories, 41.8 1g carbs, 21.2g fat, 7g protein, 10.1g fiber
