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August 7, 2006

1/2 lb. pot roast
1 t. minced garlic
1/8 t. freshly ground black pepper
1 t. thyme
1 t. oregano
2 sm. baking potatoes, quartered
1 sm. red onion, peeled and quartered
1/2 c. baby carrots
1 c. fat-free chicken broth

Heat oven to 350 degrees. Place meat in baking dish and sprinkle with garlic and herbs.
Add vegetables and pour broth in bottom of dish. Cover and bake 1 hour or until done.
This recipe yields 2 servings. Serving size: 1/2 of recipe.
Exchanges Per Serving: 1 1/2 Starch, 3 Lean Meat, 2 Vegetable.