Beef Pot Roast with Veggies
Preheat oven to 350 degrees. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan, sauté 5 minutes. Remove onion from pan. Add another 1 teaspoon olive oil, sprinkle roast with pepper and salt. Add roast to pan. Cook 5 minutes, turning it to brown on all sides. Return the sautéed onion to the pan. Add the broth, garlic, 1 T fresh thyme and 1 T fresh rosemary to the pan. Bring to a boil, reduce heat to low. Cover pan and bake at 350 degrees for 1 1/2 hours. Rinse the mushrooms and add to the pan. Add the carrots and potatoes. Cover pan and continue baking another 45 minutes or until the vegetables are just tender. Remove roast and let rest 10 minutes before cutting 10 or more thin slices. After cutting, refrigerate 4 slices of roast beef for a planned-over lunch. Serve remaining sliced roast beef on a large platter, with the vegetables around the roast. Garnish with 2 sprigs fresh rosemary or thyme. Discard any fat from the broth that is left in the pan. Heat and serve the broth in a small bowl with the roast and vegetables or spoon a small amount of the broth on top of the roast and vegetables.
Serve with whole wheat French bread.
Place a steam basket in a pan. Add enough water to cover the bottom of the pan, but not the steam basket. Add the broccoli to the steam basket. Heat on medium heat. Cover pan and steam 5 minutes or until crisp-tender. Serve with lemon wedges on side.
Citrus Fruit Salad
Combine oranges, grapefruit and kiwi fruit in a bowl. Mix orange juice and sugar. Stir into salad. Chill 2 hours.
Dessert idea: Vanilla frozen yogurt with frozen strawberries or crushed peppermint candy on top.
Roast Beef Sandwiches
Lay out 8 slices of bread. In a small bowl mix the light mayonnaise and chili sauce. Lightly spread the mayonnaise mixture on the bread slices. Top 4 slices of bread with roast beef, tomato slices, lettuce and onion. Top with the remaining 4 slices of bread.
Romaine and Spinach Salad
In a large bowl, whisk together the olive oil, vinegar, salt and pepper. Cut the remaining romaine lettuce into strips and add to the bowl. Remove stems from spinach and tear into bite size pieces. Add the spinach to the bowl. Toss with the dressing. Gently stir in the shredded carrot, sliced cucumber and red onion.
Serve with slices of reduced-fat Cheddar cheese and sliced apples.
Texas produce usually available in December: carrots, potatoes, mushrooms, broccoli, oranges, grapefruit, spinach, cucumbers, fresh rosemary and fresh thyme.
Onions, garlic, mushrooms, carrots, broccoli, grapefruit, oranges, kiwi fruit, orange juice, frozen strawberries, whole wheat bread, romaine lettuce, tomatoes, red onion, spinach, cucumber, reduced-fat Cheddar cheese and apples are WIC Approved.
County Telephone Operator 817-884-1111
Tarrant County provides the information contained in this web site as a public service. Every effort is made to ensure that information provided is correct. However, in any case where legal reliance on information contained in these pages is required, the official records of Tarrant County should be consulted. Tarrant County is not responsible for the content of, nor endorses any site which has a link from the Tarrant County web site.
This site is best experienced with supported browsers: Internet Explorer 9 and above, Google Chrome, Mozilla Firefox, or Apple Safari. If you use an older or unsupported browser, you might notice that some features do not function properly. Click the browser name above to learn more about the recommended browsers.