时间:180分钟
简单可口的炖牛肉
美味的家庭晚餐经典. 用低火慢炖刀头, 最后吃一份冷冻蔬菜,既节省时间又不牺牲味道.
成分
快速的事实
烹饪
- Spray stockpot with cooking spray; heat over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with 盐 and pepper.
- Add broth, wine and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
- Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to stockpot; bring to a boil. Reduce heat to medium; cook, 发现了, 5到7分钟,或者直到蔬菜变软,液体稍微减少. 加入一汤匙百里香. 根据需要加盐调味.
- Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. 如果需要,可以用剩余的蒸煮液和百里香装饰.
营养
服务公司规模 | 卡路里 | 总脂肪 | 胆固醇 | 总碳水化合物 | 蛋白质 |
---|---|---|---|---|---|
8 | 317千卡 | 14g | 114mg | 5g | 34g |
* %每日摄入量告诉你一份食物中有多少营养素对你的每日摄入量有贡献 饮食. 2,000 每天的卡路里用于一般营养建议. 5g饱和脂肪; 6克单不饱和脂肪; 碳水化合物; 1.1 g纤维; 2.9毫克烟酸; 0.维生素B6 4mg; 2.6微克维生素B12; 4.2毫克铁; 28.7微克硒; 锌; 126.3毫克胆碱;
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