Onion-topped pot roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lean, (2-pound) boneless bottom round roast | |
| Vegetable cooking spray | ||
| ¼ | teaspoon | Pepper |
| 2 | Cloves garlic | |
| 1 | cup | Coarsely chopped onion |
| ½ | cup | Burgundy or other dry red wine |
| ½ | cup | Canned no-salt-added beef broth |
| ¼ | cup | No-salt-added tomato juice |
| ½ | teaspoon | Salt |
| 1 | cup | Water |
| 18 | smalls | Unpeeled round red potatoes (about 1 1/2 pounds) |
| 18 | Baby carrots (about 1/2 pound) | |
| 1 | hour. | |
Directions
Directions: Trim fat from roast. Coat a Dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add roast, and brown on all sides. Remove roast from pan, and sprinkle with pepper; set roast aside. Wipe drippings from pan with a paper towel.
Position knife blade in food processor bowl. With food processor running, drop garlic through food chute, and process 5 seconds. Add chopped onion, and process about 1 minute or until mixture is smooth.
Spread onion puree evenly over roast. Return roast to pan. Bake, uncovered, at 350 degrees for
Add wine and next 3 ingredients to pan. Cover and bake 2½ hours.
Add water, unpeeled potatoes, and baby carrots; cover and bake an additional hour or until roast is tender.
Place roast and vegetables on a platter; serve with gravy. Nutritional Info: CALORIES 293 (17% from fat); PROTEIN 33.1g; FAT 5.6g (SAT 2g, MONO 2.1g, POLY 0.3g); CARB 26.4g; FIBER 3.8g; CHOL 74mg; IRON 4.6mg; SODIUM 288mg; CALCIUM 39mg