Roast Beef With Potatoes And Carrots
Convenience foods are perfect for quick dinners. Refrigerated cooked roast beef and cooked mashed potatoes make this home-style dinner doable in 20 minutes.
Recipe from Family Circle
1 fully cooked refrigerated packaged roast beef (about 2 pounds)
1 cup orange juice
1 package (1 pound) baby carrots
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon dark-brown sugar
1 package (2 pounds) fully cooked mashed potatoes
1/4 cup sour cream
2 tablespoons snipped fresh chives
Pinch ground nutmeg
Heat beef in bag in boiling water or microwave following package directions, 7 minutes. Keep the beef warm.
In medium-size saucepan, combine 3/4 cup orange juice, the baby carrots and ginger. Bring to a boil; cover and cook for 6 minutes.
In small bowl, whisk together the remaining 1/4 cup orange juice, the cornstarch and brown sugar until the mixture is well blended.
While carrots are cooking, heat mashed potatoes in a microwave oven following the package directions. Once the potatoes are heated through, stir in the sour cream, chives and nutmeg. Cover and keep warm.
When carrots are crisp-tender, stir in cornstarch mixture; cook until thickened and carrots are tender, about 2 minutes.
Carefully slice beef; reserve any juices. Serve beef with mashed potatoes, glazed carrots and reserved juices. Makes 6 servings.
Per Serving: cal. (kcal) 427, Fat, total (g) 14, chol. (mg) 101, sat. fat (g) 7, carb. (g) 47, fiber (g) 5, pro. (g) 30, sodium (mg) 1085, Percent Daily Values are based on a 2,000 calorie diet