Free Recipe Onion-Topped Pot Roast
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Onion-Topped Pot Roast Recipe
1 Lean, (2-pound) boneless
-bottom round roast
Vegetable cooking spray
1/4 ts Pepper
2 Cloves garlic
1 c Coarsely chopped onion
1/2 c Burgundy or other dry red
-wine
1/2 c Canned no-salt-added beef
-broth
1/4 c No-salt-added tomato juice
1/2 ts Salt
1 c Water
18 sm Unpeeled round red potatoes
-(about 1 1/2 pounds)
18 Baby carrots (about 1/2
-pound)
Onion-Topped Pot Roast Preparation
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 1 hour. Add wine and next 3 ingredients to pan. Cover and bake 2 1/2 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 Posted to MM-Recipes Digest V4 #004 From: Julie Bertholf <jewel1@ix.netcom.com> Date: Thu, 2 Jan 1997 22:47:53 -0800
Cooking Temperature:
Recipe Serves: 6
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