Yankee Pot Roast
This hearty meat and root vegetable dish can survive extra minutes on the stove.
Serves: Serves: 6
- 3 tablespoons all-purpose flour
- 1 1/2 pounds lean round steak
- 1/8 teaspoon black pepper
- 1 cup water ft
- 3 cups (15 ounces) coarsely chopped unpeeled raw potatoes
- 3 cups coarsely chopped carrots
- 1 cup coarsely chopped onion
- 1/2 cup peeled and coarsely chopped turnips
- 1 (12-ounce) jar Heinz Fat Free Beef Gravy
- Place flour on a plate and coat both sides of steak with flour.
- In a very large skillet sprayed with butter-flavored cooking spray, brown meat for 3 to 4 minutes on each side.
- Stir any remaining flour and black pepper into 1/2 cup water. Pour water mixture evenly over meat.
- Lower heat, cover, and simmer for 30 minutes.
- Add potatoes, carrots, onion, and turnips. Mix well to combine.
- Pour remaining 1/2 cup water over top. Re-cover and continue simmering for 45 minutes or until vegetables are tender.
- Remove meat and vegetables to a plate to keep hot.
- Stir gravy into same skillet. Increase heat and bring gravy to a boil, stirring constantly.
- Cut meat into 6 pieces. For each serving, place 1 piece meat on a plate; arrange about 1 cup vegetable mixture next to meat, and spoon about 1/4 cup gravy over top.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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