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Receta Onion Topped Pot Roast
by Global Cookbook

Onion Topped Pot Roast
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  Raciónes: 6

Ingredientes

  • 1 x Lean, (2-lb.) boneless bottom round roast
  •     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

  1. 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.
  2. Wipe drippings from pan with a paper towel.
  3. 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.
  4. 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.
  5. Place roast and vegetables on a platter; serve with gravy. Nutritional