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Add a photoServings: 12
Ingredients
- 4 to 5 pound beef pot roast
- 2 tbsp. flour, with salt and pepper
- 2 teaspoon basil
- 3 sm. zucchini, cut in 2 inch slices
- 3 to 6 carrots, cut in fourths
- 2 tbsp. oil
- 4 med. onions, halved
- 1 (16 ounce.) canned whole tomatoes
- 2 teaspoon Worcestershire sauce
Directions
- Thoroughly coat/rub roast with seasoned flour. Brown in warm oil. Place in large cooking pot.
- Drain tomatoes, reserve liquid and set tomatoes aside. Make sauce using reserved tomato liquid, basil, Worcestershire sauce, cumin, salt and pepper... add in water if necessary to make at least 1 c. liquid. Pour over meat. Bring to boil, then cover tightly and simmer for 2 1/2 hrs.
- Pour tomatoes over meat. Place onions, carrots, zucchini around meat. Cover and cook for another 1/2 to 1 hour.
- Remove roast and vegetable to platter. Check sauce for desired thickness, and add in water or possibly flour to either thin or possibly thicken it. Serve roast, vegetables and sauce with either rice or possibly potatoes and a green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 12 servings | |
| Calories 437 | |
| Calories from Fat 242 | 55% |
| Total Fat 26.92g | 34% |
| Saturated Fat 9.84g | 39% |
| Trans Fat 0.06g | |
| Cholesterol 121mg | 40% |
| Sodium 142mg | 6% |
| Potassium 562mg | 16% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.85g | 3% |
| Protein 38.24g | 61% |
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