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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 8 |
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A convenient dish that cooks while you're away. Freezes well, too! From the 1995 Heart Healthy Cookbook of delicious healthy recipes, Edina, MN. Ingredients:
2 lbs lean chuck roast, cubed |
1 tablespoon all-purpose flour |
4 large carrots, scraped and cut into chunks |
1 large onion, halved |
1 (20 ounce) can unsalted stewed tomatoes |
1 cup sliced celery (about 2 stalks) |
3/4 cup fresh peas or 3/4 cup frozen peas |
4 medium potatoes, peeled and quartered |
1 (8 ounce) can sliced water chestnuts, drained |
Directions:
1. Preheat oven to 275 degrees.
2. In a large bowl, thoroughly mix all ingredients together.
3. Place in a 9x13 inch covered casserole.
4. Bake for 3-5 hours- Serve hot.
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