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Ingredientes
- 1 x Lean, (2-lb.) boneless bottom round roast
- Â Â Vegetable cooking spray
- 1/4 tsp Pepper
- 2 x Cloves garlic
- 1 c. Coarsely minced onion
- 1/2 c. Burgundy or possibly other dry red wine
- 1/2 c. Canned no-salt-added beef broth
- 1/4 c. No-salt-added tomato juice
- 1/2 tsp Salt
- 1 c. Water
- 18 sm Unpeeled round red potatoes (about 1 1/2 pounds)
- 18 x Baby carrots (about 1/2 lb.)
Direcciones
- Directions: Trim fat from roast. Coat a Dutch oven with vegetable cooking spray; place over medium-high heat till warm. Add in 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 in minced onion, and process about 1 minute or possibly till mix is smooth. Spread onion puree proportionately over roast. Return roast to pan. Bake, uncovered, at 350 degrees for 1 hour.
- Add in wine and next 3 ingredients to pan. Cover and bake 2 1/2 hrs. Add in water, unpeeled potatoes, and baby carrots; cover and bake an additional hour or possibly till roast is tender.
- Place roast and vegetables on a platter; serve with gravy. Nutritional
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 654g | |
| Recipe makes 6 servings | |
| Calories 399 | |
| Calories from Fat 7 | 2% |
| Total Fat 0.87g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 343mg | 14% |
| Potassium 2460mg | 70% |
| Total Carbs 87.3g | 23% |
| Dietary Fiber 10.1g | 34% |
| Sugars 7.84g | 5% |
| Protein 10.48g | 17% |
