dinner
| 1 | lb. beef roast, cooked |
| 6 | medium potatoes, peeled and quartered |
| 2 | cups beef broth |
| 3 | carrots, peeled and chopped |
| 14 | oz. green beans, canned |
| 14 | oz. frozen sweet corn |
| 14 | oz. frozen peas |
| 4 | cups vegetable juice |
- Cut up the previously cooked beef roast. Peel and quarter the potatoes.
- In a large stock pot, put the roast, potatoes and beef broth. Bring to a boil. Boil until the potatoes are tender.
- Then, add the carrots, green beans, corn, peas and vegetable juice. Bring to a boil. turn the temperature down and simmer for 10 minutes.
Beef, Potatoes, Vegetables, Main Dish
| Nutrition Facts | ||||||
Serving Size 455.3g |
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Amount Per Serving |
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|
Calories 285 Calories from Fat
35 |
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% Daily Value* |
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|
Total Fat
3.9g 6%
|
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|
Saturated Fat
1.3g 7%
|
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|
Cholesterol
40mg 13%
|
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|
Sodium
501mg 21%
|
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Total Carbohydrates
42.4g 14%
|
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|
Dietary Fiber
8.9g 36%
|
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|
Sugars
9.1g |
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|
Protein
21.7g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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