Onion-Topped Pot Roast

Title:
Onion-Topped Pot Roast

Yield:
6 Servings

Categories:
Main
Dishes,
Dish




Ingredients:





     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)






 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 


 


 Date: Thu, 2 Jan 1997 22:47:53 -0800