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Beef Pot Roast

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by tkhooper on January 27, 2006 01:32 AM
Nutritional & Thrifty Meals

Beef Pot Roast

Makes 8 Servings freeze leftover for use with other meals like, French Dip, Hot Roast Beef Sandwiches, Beef Stroganoff.

1/2 cup chopped onion,
2 Tbsp. Water
2 1/2 lbs Beef chuck roast, boneless
2 cups hot water
1 cube beef bouillon
2 Tbsp. Orange Juice
1/4 tsp. Ground allspice
1/8 tsp. Pepper

1. Simmer onion until tender in 2 tablespoons water in heavy, deep skillet.

2. Add roast to skillet; brown on sides.

3. Combine beef bouillon cube with 2 cups hot water; stir until dissolved.

4. Combine orange juice, allspice, pepper, and beef broth. Pour over meat. Cover and simmer about 2 hours. Good done in a crock pot.

Per Serving Nutritional Information
3 oz per serving
Calories 220
Total fat 9 grams
Saturated fat 3 grams
Cholesterol 91 milligrams
Sodium 264 milligrams

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by weezie13 on January 27, 2006 02:03 AM
I'm havin' Pot Roast for dinner tonight..

1 Beef chuck roast, boneless
1 bag of carrots.. ***I eat them all just about***
1 medium onion.. can be cut up **I leave mine whole*
a bunch of Russet Potatoes..cut in half..* they do turn to moosh easily, those kinds, but love the flavor..
4~5 Beef Bouillion *Herb~Ox* Cubes..
cook for 5~6 hours on the very lowest setting on stove.

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Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2

by tkhooper on January 27, 2006 02:25 AM
Sounds yummy to me. I love pot roast. I guess I'm going to be headed for the store in the not distant future to get a couple. I really want one now lol. I must be hungry.

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