What You Need:
3 C of frozen pearl onions
4 large potatoes, halved lengthwise and cut into 1/2 in slices
1 t of salt, divided
1/2 t of pepper, divided
1 1/2 lbs. boneless chuck roast
6 T of tomato paste
2/3 C of beef broth
2 T of Worcestershire sauce
2 C of whole baby carrots
3 C of frozen green beans
8 fresh mushrooms, sliced thick
How to Make It:
Preset the oven temperature to 450 degrees allowing the oven to preheat.
Use a non stick cooking spray and coat the bottom, sides and lid of a Dutch oven pan.
Spread the onions and potatoes out over the bottom of the pan.
Sprinkle with half of the salt and half of the pepper.
Season the roast with the remaining salt and pepper and place it over the vegetables.
Put the tomato paste into a mixing bowl.
Pour the beef broth and Worcestershire sauce in the bowl and whisk until blended well.
Pour half of the mixture over the meat.
Layer the carrots, then the green beans and then the mushrooms over the top of the meat.
Pour the remaining sauce over the vegetables.
Cover and bake 50 minutes or until the vegetables are tender and the meat is cooked through.
Makes 4 servings
Be sure to choose a good quality roast for a moist, tender and flavorful meal. Be careful not to over cook this dish. Overcooking will cause the roast to become tough. When the aroma of the meal is evident check the dish to see if the meat is done and the vegetables are tender then adjust your cooking time as necessary.
Preparation Time: approximately 15m minutes
Baking Time: approximately 50 minutes
Total Time: 1 hour 05 minutes
Nutritional Information: (approximate values per serving)
Calories 663; Fat 32g; Carbohydrates 55g; Cholesterol 117 mg; Sodium 302 mg; Protein 36g; Fiber 9g
