BEEF ROAST FOR TWO RECIPES

Name: Roast Beef for Two
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3-4 serves, 3-4 serving(s)
Ingredients: 1 tablespoon vegetable oil; 2 potatoes, sliced thin; 1/4 teaspoon pepper; 1 teaspoon salt; 1 medium onion, sliced; 1 lb cooked beef, sliced; 2 hard-boiled eggs, quartered; 1 tablespoon green onion, minced; 1 tomatoes, chopped

ROAST BEEF FOR TWO RECIPE - FOOD.COM

Roast Beef for Two Recipe - Food.com image

mmmmm..i love this recipe.this is from the book of "Filipino cooking and entertaining by Eleanor R. lacquian"

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 3-4 serves, 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
2 potatoes, sliced thin
1/4 teaspoon pepper
1 teaspoon salt
1 medium onion, sliced
1 lb cooked beef, sliced
2 hard-boiled eggs, quartered
1 tablespoon green onion, minced
1 tomatoes, chopped

Steps:

In a nonstick saucepan,heat oil over medium heat,fry potatoes,5 minutes on each side.
Push to one side of pan.
Add garlic and onions,cook with potatoes until potatoes are tender, about 10 minutes.
Add chopped tomato,season with salt and pepper.
Stir in roast beef slices and heat through.
Transfer to serving dish.
Garnish with eggs and sprinkle with green onions.

Nutrition Facts : Calories 637, FatContent 34.6, SaturatedFatContent 12.1, CholesterolContent 255.9, SodiumContent 922.6, CarbohydrateContent 30.5, FiberContent 4.3, SugarContent 4.2, ProteinContent 49.2

CLASSIC POT ROAST (COOKING FOR 2) RECIPE - BETTYCROCKER.COM

Classic Pot Roast (Cooking for 2) Recipe - BettyCrocker.com image

Pot roast is a kitchen classic that feeds a crowd—but when you’re cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it’s not a demanding recipe to make—simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.

Provided by Betty Crocker Kitchens

Total Time 3 hours 10 minutes

Prep Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, cut into 1/2-inch slices
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
10 baby carrots
6 small red or Yukon Gold potatoes, cut in half

Steps:

Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Nutrition Facts : Calories 920 , CarbohydrateContent 105 g, CholesterolContent 125 mg, FatContent 2 1/2 , FiberContent 11 g, ProteinContent 54 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1520 mg, SugarContent 10 g, TransFatContent 1 g

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