Roast Beef With Root Vegetables
This makes a lot of food, but it's just as good leftover. Or you
can add less vegetables and use the extra beef in other meals.
3 lb Beef Rump Roast
1 cn Low Sodium Beef Broth
4 Turnips,Cubed
1 lb Parsnips,Sliced
1 lb Carrot,Sliced
1/2 lb Mushroom
1 Onion,Quartered
Place beef roast in large roasting pan. Pore broth over. Slice
vegetables into large pieces. Place around meat. Cover and
roast at 325 until vegetables are tender and meat is desired
doneness.
Yield: 10 Servings
Per Serving:
360 Calories
32 g Protein
17 g Total Fat
7 g Saturated Fat
1 g Polyunsaturated Fat
7 g Monounsaturated Fat
20 g Carbohydrates
5.3 g Fiber
176 mg Sodium
1015 mg Potassium
83 mg Cholesterol
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
4 Vegetable
4 Lean Meat
0 Very Lean Meat
1 Fat
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