Pot-Roasted Beef Dinner

Name: Pot-Roasted Beef Dinner
Ingredients: 12 ounces tiny potatoes; 1 12 lbs beef top round roast, trimmed of all visible fat; 1 12 cups vegetable juice cocktail; 2 tablespoons Worcestershire sauce; 1 teaspoon dried basil; 24 baby carrots; 8 tiny boiling onions or 2 small onions, quartered; 3 stalks celery, sliced diagonally into 1-inch pieces

8 ingredients

7 steps

Ingredients

12 ounces tiny potatoes
1 12 lbs beef top round roast, trimmed of all visible fat
1 12 cups vegetable juice cocktail
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
24 baby carrots
8 tiny boiling onions or 2 small onions, quartered
3 stalks celery, sliced diagonally into 1-inch pieces

Directions

1

Peel a strip around the center of each potato and set aside.
2

Lightly spray a Dutch oven with no-stick spray and add meat.
3

Brown meat over med-high heat and drain drippings.
4

In a medium bowl, combine vegetable juice cocktail, worcestershire sauce, and basil.
5

Pour the juice mixture over meat.
6

Cover and bake at 325 degrees for 45 minutes.
7

Add potatoes, carrots, onions, and celery and bake covered for 45-60 minutes more, or until meat and veggies are tender.