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

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