This recipe is from Healthy Homestyle Cooking, by Evelyn Tribole. It makes a great Fall or Winter dinner, & it's so easy to make. The original recipe called for baby carrots, and those are simpler (no peeling or chopping), but I like regular carrots better for cooking, so I'm using them in this recipe. It does need some time to cook, so allow at least 21/2 hours from start to finish. It's great for leftovers, and you can easily double the ingredients to ensure that you have some. If you have a "meat & potatoes" person in your house, they'll love this.
12 oz. Yukon Gold (or other) potatoes, halved
11/2 lb. beef top round roast, trimmed of all visible fat
11/2 cups vegetable juice cocktail (such as V-8 juice)
2 tbls Worcestershire sauce
1 tsp dried basil
6 to 8 large carrots, peeled & cut into 2" chunks
2 small onions, quartered
3 stalks celery, sliced diagonally into 1" pieces
Preheat oven to 325˚. Brown roast: I prefer to grill (no cleanup & nice grilled flavor), but you can also do this in a large skillet or Dutch oven. Preheat grill or pan over med-high heat. Spray w/nonstick cooking spray & brown meat for 2-3 minutes per side, or until browned but not cooked through. Drain and discard drippings if using pan. Place meat in large covered casserole. Cover with onion, celery, potatoes & carrots. (If using large potatoes, cut them into quarters instead of halves.) In small bowl, combine vegetable juice cocktail, Worcestershire sauce, & basil. Stir well. Pour over meat & veggies. Cover casserole & bake 11/2 to 2 hours (maybe even more) until meat is fork-tender.
6 servings
Per serving:
392 cals
11 g fat
108 mg chol
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