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- 1 ounce refrigerated cooked beef roast au jus
- 1 pound small round red potatoes
- 3 medium carrots
- 1 tablespoon cooking oil
- Freshly ground black pepper
- 3 tablespoons chopped fresh Italian (flat-leaf) parsley
- 3 - 6 cloves garlic, minced
- 1 tablespoon finely shredded lemon peel
1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.
2. For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 311,
- Fat, total (g) 12,
- chol. (mg) 64,
- sat. fat (g) 5,
- carb. (g) 28,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 6,
- pro. (g) 25,
- vit. A (IU) 7726,
- vit. C (mg) 31,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 465,
- Potassium (mg) 653,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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