Directions:
- Pour dressing over roast in a shallow dish.
- Cover and refrigerate for 8 hours, turning occasionally.
- Remove roast from the marinade, reserving marinade.
- Place roast in Dutch oven, add beef broth and water.
- Cover and simmer for 2 hours.
- Add the carrots, potatoes and cook for 5 minutes.
- Add the green beans and reserved marinade and cook for a further 20-25 minutes.
- Remove roast and vegetables and put onto a serving platter, keep warm.
- Measure the liquid in the Dutch oven, then return this to the Dutch oven.
- Combine 1 tablespoon flour for every 1 cup of liquid, and 2 tablespoons water, stirring well.
- Using a wire whisk, stir the flour mixture into liquid in the Dutch oven.
- Cook over medium heat, stirring constantly, until thick and bubbly.
- Serve gravy with roast and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.46 Kcal (873 kJ) | ||
| Calories from fat | 63.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Cholesterol | 38.19mg | 13% | |
| Sodium | 136.33mg | 6% | |
| Potassium | 637.22mg | 14% | |
| Total Carbs | 23.74g | 8% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 13.21g | 26% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 2.2mg | 12% | |
| Calcium | 56.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 89.64 Kcal (375 kJ) | ||
| Calories from fat | 27.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 11% | |
|---|---|---|---|
| Cholesterol | 16.42mg | 13% | |
| Sodium | 58.62mg | 6% | |
| Potassium | 273.99mg | 14% | |
| Total Carbs | 10.21g | 8% | |
| Sugars | 2.59g | 24% | |
| Dietary Fiber | 1.8g | 17% | |
| Protein | 5.68g | 26% | |
| Vitamin C | 1.9mg | 7% | |
| Vitamin A | 0.6mg | 45% | |
| Iron | 0.9mg | 12% | |
| Calcium | 24.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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