ingredients
1 ounce refrigerated cooked beef roast au jus
1 pound small round red potatoes
3 medium carrots
1 tablespoon cooking oil
Freshly ground black pepper
3 tablespoons chopped fresh Italian (flat-leaf) parsley
3 - 6 cloves garlic, minced
1 tablespoon finely shredded lemon peel
directions
1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.
2. For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. Makes 4 servings.
