Onion-topped Pot Roast Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Lean,, (2-pound) boneless bottom round roast
Vegetable cooking spray,
1/4 tsp: Pepper,
2 Cloves: garlic,
1 cup: Coarsely chopped onion,
1/2 cup: Burgundy or other dry red wine,
1/2 cup: Canned no-salt-added beef broth,
1/4 cup: No-salt-added tomato juice,
1/2 tsp: Salt,
1 cup: Water,
18 small: Unpeeled round red potatoes, about 1 1/2 pounds
18: Baby carrots, about 1/2 pound
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
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
Source from luhu.jp
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
Source from luhu.jp