Saladmaster L20210SA Manual De Instrucciones página 28

27
Beef Pot Roast
Yield: 6 servings
2 ⁄ pounds beef sirloin or chuck roast, about 2 inches thick
1
4
⁄ teaspoon freshly ground pepper
1
4
1 small white onion, cut into thick wedges
1 rib celery, cut into 1-inch pieces, optional
6 medium red potatoes, scrubbed
6 medium carrots, cut in half
1 tablespoon balsamic vinegar, optional
Preheat covered skillet to 350°F (175°C). Place meat in hot dry skillet;
cover and sear about 6 minutes until well browned. Meat will stick
but loosens when browned. Turn meat; cover and brown second
side 3 minutes. Sprinkle with pepper; arrange onion and celery on
top of meat. Cover; reduce heat to 225°F (105°C) and cook 45 minutes.
Arrange potatoes and thickest pieces of carrots around roast; place
thinner ends of carrots on top roast. Cover; cook 40 to 50 minutes until
meat and vegetables are tender. Slice beef across the grain; arrange
beef and vegetables on heated platter. Stir vinegar into pan juices;
drizzle over beef slices.
1 serving contains:
Cal
631
Prot Fat
50 g 31.6 g
Healthy Cooking Guide
Carb Fiber
34.7 g 4.64 g
Chol Sodium
153 mg 146 mg