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Pot Roast Beef With Carrot And Potato

recipe 60 min
Total 668 Kcal 44 g protein 64 g carbs 27 g fat

Ingredients for serving

  • 199 g Beef, loin, top sirloin cap .. 1 x steak (7 oz)
  • 85 g Carrots, baby, raw 1 x NLEA serving (3 oz)
  • 75 g Potatoes, white, flesh and skin,.. 1 x cup, diced (2.6 oz)
  • 7 g chopped Garlic 1 x tbsp (0.2 oz)
  • 10 g Onions, raw 1 x tbsp chopped (0.4 oz)
  • 28.4 g Tomato sauce, canned, no salt .. 1 x ounce (oz)
  • 28.4 g Beef Broth or Bouillon (Canned) 1 x ounce (oz)
  • 5 g Vinegar, balsamic 1 x tsp (0.2 oz)
  • 17 g Sauce, worcestershire 1 x tbsp (0.6 oz)
  • 14 g Plain Flour 1 x tbsp (0.5 oz)
  • 4 g Oil, olive, salad or cooking 1 x tsp (0.1 oz)
  • 3 g Parsley, fresh 1 x tbsp (0.1 oz)

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.

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