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Beef And Bean Pot Roast Recipe
|Beef chuck pot roast||1 Pound|
|Cooking oil||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Lima beans||1 Cup (16 tbs), rinsed|
|Catsup||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Mixed pickling spice||2 Teaspoon|
|Carrots||3 , sliced (About 1 1/2 Cups)|
Calories 191 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 1.9 g9.3%
Trans Fat 0 g
Cholesterol 50 mg
Sodium 448.9 mg18.7%
Total Carbohydrates 13 g4.2%
Dietary Fiber 2.3 g9.3%
Sugars 5.6 g
Protein 18 g35.6%
Vitamin A 80% Vitamin C 16.4%
Calcium 2.3% Iron 4.5%
*Based on a 2000 Calorie diet
In Dutch oven brown meat on all sides in hot oil; remove meat.
Drain off fat.
In same Dutch oven combine water, chopped onion, dry lima beans, catsup, salt, pepper, and garlic.
Tie mixed pickling spice in cheesecloth bag; add to bean mixture in Dutch oven.
Place meat atop beans.
Simmer, covered, till meat and beans are almost tender, about 2 hours.
Add additional water during cooking, if necessary, to keep beans covered.
Add sliced carrots; simmer, covered, 30 minutes more.
Discard spice bag.