Pot Roasted Beef Dinnerbeef 12 ounces red potatoes 1 1/2 pounds sirloin tip roast, trimmed 1 1/2 cups vegetable juice cocktail 2 tablespoons worcestershire sauce 1 teaspoon dried basil 24 baby carrots 8 tiny boiling onions 3 stalks celery; sliced diagonally Preheat the oven to 325°. Peel a strip around the center of each potato. Set the potatoes aside. Lightly spray an unheated Dutch oven with no-stick spray. Add the meat and brown it over medium-high heat. Drain and discard any pan drippings. In a medium bowl, stir together the vegetable juice cocktail, worcestershire sauce and basil. Pour the juice mixture over the meat. Cover and bake for 45 minutes. Add the potatoes, carrots, onions and celery. Bake, covered, for 45 to 60 minutes more or until the meat and vegetables are tender. (Per serving: 250 calories; 6 g fat). |
