Microwave pot roast and vegetables

This dish is high in fiber and has just the right amount of protein to help you feel satisfied between meals.

Ingredients:

1 pound boneless beef chuck roast
3/4 cup low-sodium vegetable juice, divided
1 tablespoon dehydrated onion flakes
1/4 teaspoon marjoram
1/4 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
4 medium potatoes, each cut into 4 pieces
4 medium carrots, each peeled and cut into 4 pieces
4 stalks celery, each cut into 4 pieces

Directions:

1. Pierce both sides of roast a few times with a fork. Place roast in a 2-quart microwave safe dish.
2. In a 2-cup measuring cup, mix together 6 tablespoons of vegetable juice, onion flakes, marjoram, black pepper, garlic powder and paprika. Pour mixture over roast and cover. 
3. Microwave at 50 percent power for 40 minutes, turning over three times during cooking.
4. Arrange the vegetables around the roast. Pour the remaining vegetable juice over the vegetables and roast, cover.
5. Microwave at 50 percent power for 25 to 35 minutes, or until roast is fork tender.
6. Let stand for 5 minutes before removing the vegetables and cutting the roast.

Makes 4 servings

Carb choices per serving: 1 1/3

*Option not included in nutrition facts.