14
Pot Roast with Vegetables
4 to 5-pound round or chuck pot roast
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme leaves
⅛ teaspoon pepper
4 potatoes, peeled and quartered
3 onions, quartered
2 carrots, sliced
¾ cup water
2 tablespoons brown bouquet sauce
Makes 8 servings
Place meat in 4-quart casserole. Pat seasonings into
meat. Add vegetables. Combine water and browning
sauce; pour into casserole dish. Cover.
Roast 22 to 24 minutes per pound on HIGH MIX or
until meat is fork-tender. Allow to stand 5 minutes.
Per Serving:
Calories: 325
Protein: 36 g.
Carbohydrate: 21 g.
Fat: 11 g.
Cholesterol: 102 mg.
Sodium: 227 mg.
Meat Loaf Surprise
1½ pounds ground beef
1 egg
1 small onion, chopped
1 carrot, grated
1 stalk celery, finely chopped
½ cup seasoned bread crumbs
¼ cup catsup
½ teaspoon dried thyme leaves
¼ teaspoon garlic powder
⅛ teaspoon pepper
¼ pound boiled ham, sliced
¼ pound Swiss cheese, sliced
Makes 6 servings
oroughly combine all ingredients except ham and
cheese. On a sheet of wax paper, press mixture into a
9 x 12-inch rectangle.
Layer sliced ham on meat, then cheese. Roll up, starting
at narrow end. Seal ends to form loaf. Place seam side
down in loaf pan, 9 x 5 inches. Roast 35 to 40 minutes
on HIGH MIX or until internal temperature reaches
155˚F. Cover and allow to stand 5 to 10 minutes.
Per Serving:
Calories: 384
Protein: 30 g.
Carbohydrate: 12 g.
Fat: 23 g.
Cholesterol: 145 mg.
Sodium: 525 mg.
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