Lunch

Rumbamel's Roast Beef and Veggies with Biscuits is for Lunch.

Rumbamel's Roast Beef and Veggies with Biscuits takes 5 minutes to prepare.

Rumbamel's Roast Beef and Veggies with Biscuits takes 20 minutes to cook.

Rumbamel's Roast Beef and Veggies with Biscuits makes 8 servings.

The ingredients for Rumbamel's Roast Beef and Veggies with Biscuits are:

-3 C Fit and Active 99% Fat Free Chicken Broth
-9 oz baby carrots cut into bite sized pieces
-200g chopped fresh broccoli
-1 C chopped onion (I use white)

-2 cans Hormel Roast Beef and Gravy, 12 oz each

-1 pack of 10 Grands Jr. Buttermilk biscuits (you will have two left over because the recipe makes only 8 with 1 biscuit per serving)

Here is how you make Rumbamel's Roast Beef and Veggies with Biscuits:

---Wash and cut your veggies. Put all veggies and chicken broth into a medium to large pot and bring to a boil stirring occasionally. Reduce to a simmer and let cook 5-7 minutes or until carrots are fork tender. Add the meat and break meat up, if desired. Stir again.---Let simmer another 5 or minutes to warm and get thick stirring occasionally. I decided to cook mine down quite a bit because I wanted it nice and thick. So, it took a lot longer. Note: this will make your serving size smaller, too. Cook biscuits as directed.---Makes 8 servings with 1 biscuit per serving. Serving size of the roast and veggies depends on how much you cook it down. Mine made about 6 C total or 3/4 C for each serving plus a biscuit.---Enjoy!!Serving Size: Makes 8 servings including 1 biscuit.Number of Servings: 8Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Roast Beef and Veggies with Biscuits is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 216.1

• Total Fat: 7.1 g
• Cholesterol: 24.9 mg
• Sodium: 944.3 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 1.9 g
• Protein: 16.4 g