 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
From Evelyn Tribole's Healthy Homestyle Cooking Ingredients:
12 ounces tiny potatoes |
1 1/2 lbs beef top round roast, trimmed of all visible fat |
1 1/2 cups vegetable juice cocktail |
2 tablespoons worcestershire sauce |
1 teaspoon dried basil |
24 baby carrots |
8 tiny boiling onions or 2 small onions, quartered |
3 stalks celery, sliced diagonally into 1-inch pieces |
Directions:
1. Peel a strip around the center of each potato and set aside.
2. Lightly spray a Dutch oven with no-stick spray and add meat.
3. Brown meat over med-high heat and drain drippings.
4. In a medium bowl, combine vegetable juice cocktail, worcestershire sauce, and basil.
5. Pour the juice mixture over meat.
6. Cover and bake at 325 degrees for 45 minutes.
7. Add potatoes, carrots, onions, and celery and bake covered for 45-60 minutes more, or until meat and veggies are tender.
|
|