1 ounce refrigerated cooked beef roast au jus
1 pound small round red potatoes
3 medium carrots
1 tablespoon cooking oil
Freshly ground black pepper
3 tablespoons chopped fresh Italian (flat-leaf) parsley
3 cloves garlic, minced
1 tablespoon finely shredded lemon peel
- In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.
- For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. Makes 4 servings.
Nutrition Facts (Herb-Garlic Beef Roast)
- Per serving:
- 311 kcal cal.,
- 12 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 1 g monounsatured fat),
- 64 mg chol.,
- 465 mg sodium,
- 28 g carb.,
- 4 g fiber,
- 6 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet