Oven Roast With Leeks and Red Potatoes
2-3 lb beef oven roast
1 tablespoon Montreal steak seasoning
2 large leeks, sliced
2 lb baby red potatoes, halved
2 teaspoons fresh thyme leaves, chopped
2 cups reduced-sodium beef broth
CALORIES (per 1/6 recipe) 410kcal; FAT 9g; CHOL 115mg; SODIUM 560mg; CARB 32g; FIBER 2g; PROTEIN 47g; VIT A 15%; VIT C 60%; CALC 4%; IRON 30%
Other Preparation Methods
Braise: Season 2-3 lb beef oven roast with salt and pepper. Place in a large stockpot with 4 cups beef stock, 2 teaspoons chopped garlic, and 1 cup sliced onions. Cook 1 1/2 hours on medium-low, then add 1 cup each: sliced carrots, peeled diced sweet potatoes, and diced parsnips. Cook 1 more hour or until meat is 145°F and tender.
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Recipe Version FRM0003