Yields 4 servings
1 can(14.5 ounces) beefroast au jus
16 oz.roast beef chunks
1 lb.smallround red potatoes, halved
3mediumcarrots, peeled and diagonally sliced
1 tbsp. extra-virgin olive oil
Freshly ground black pepper to taste
1 tbsp. cloves garlic,minced
½ tbsp. lemon peel, finely shredded
½ tbsp. lemon juice
Preheat oven to 300 degrees F. Combine beef with au jus in a skillet; cover over medium heat for 10 minutes. Uncover and simmer for 5-10 minutes longer. Place potatoes and carrots on cookie sheet. Drizzle with olive oil and light dust with pepper. Place in oven for 10 minutes until tender.
In a small bowl, combine garlic, lemon peel, and lemon juice. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with garlic mixture.
Calories: 311, Total Fat: 12g, Saturated Fat: 5g, Sodium: 465mg, Carbohydrate: 28g, Fiber: 2g, Protein: 25g