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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A satisfying pot roast dinner doesn't have to feed an army, as this recipe proves, says Judy Armstrong (at left with her husband, Ron) of Norwell, Massachusetts. I love the bold combination of spices in this moist and flavorful meal-in-one dish. Ingredients:
2 beef eye of round steaks |
2 small carrots, cut into 3/4-inch chunks |
2 small potatoes, peeled and cut into 1/2-inch slices |
1 celery rib, coarsely chopped |
1 small onion, sliced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 cup beef broth |
2 garlic cloves, thinly sliced |
2 teaspoons onion soup mix |
1 teaspoon salt |
1/2 teaspoon italian seasoning |
1/4 teaspoon pepper |
1/8 teaspoon aniseed |
1/8 teaspoon each ground cinnamon, ginger and nutmeg |
dash ground cloves |
Directions:
1. Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender. Yield: 2 servings.
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