Pot Roast Beef With Carrot And Potato [Bulkbites.com]

• Servings: 1
• Time: 60 minutes

This is a classic pot roast recipe, healthy and tasty. Beef is an excellent source of protein and iron. The root vegetables like carrots and sweet potatoes are powerhouses of nutrition. Carrots are pack with beta-carotene, vitamins and minerals, while potato contains complex carbohydrates, vitamins, and minerals. Both the vegetables are also rich in fiber. The recipe is low in saturated fat and good for muscle building and weight loss.

Nutrition

• calories: 668
• protein: 44
• carbs: 64
• fat: 27
• saturated fat: 8.42
• polyunsaturated fat: 1.26
• monounsaturated fat: 14.15
• cholesterol: 135
• sodium: 407
• potassium: 1448
• dietary fiber: 4.97
• sugars: 9.03
• vitamin a: 614
• vitamin c: 18
• calcium: 78
• iron: 9
• magnesium: 0
• complex carbs: 50
• other fats: 3.17

Ingredients

• 1 steak Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, raw
• 1 NLEA serving Carrots, baby, raw
• 1 cup, diced Potatoes, white, flesh and skin, raw
• 1 tbsp chopped Garlic
• 1 tbsp chopped Onions, raw
• 1 ounce Tomato sauce, canned, no salt added
• 1 ounce Beef Broth or Bouillon (Canned)
• 1 tsp Vinegar, balsamic
• 1 tbsp Sauce, worcestershire
• 1 tbsp Plain Flour
• 1 tsp Oil, olive, salad or cooking
• 1 tbsp Parsley, fresh

Instructions

• Preheat oven to 325 degrees Fahrenheit (170 degree Celsius).
• Heat the oil in a roasting pan over medium heat. Sprinkle flour, salt and pepper on the beef.Cook it until brown from all sides.
• Remove the beef from the pan and sauté onion and garlic until translucent in the drippings of the beef.
• Add stock, tomato sauce, vinegar, Worcestershire sauce and beef to the pan. Bring to a boil and remove from the heat.
• Add carrots and potatoes to the pan. Cover with aluminum foil and bake in the oven for one hour.
• Remove from the oven and sprinkle some fresh parsley on before serving.