Homestyle Pot Roast

Oxmoor House
12 servings.


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1 (3-pound) beef eye-of-round roast
2 large cloves garlic, thinly sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Vegetable cooking spray
1 large onion, sliced
1 bay leaf
2 cups dry red wine, divided
1 (8-ounce) can no-salt-added tomato sauce
1 tablespoon brown sugar
1 tablespoon low-sodium Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon dried oregano
1/2 teaspoon pepper
12 small round red potatoes, halved
6 carrots, scraped and quartered
4 stalks celery, cut into 2-inch pieces


Trim fat from roast. Cut 1-inch slits in roast; inserta garlic slice into each slit. Combine flour, salt, and pepper; stir well. Lightly dredge meat in flour mixture; reserve remaining flour mixture.

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat; cook until browned on all sides. Add onion and bay leaf.

Combine remaining flour mixture and 1/4 cup wine; stir well. Add remaining 1 3/4 cups wine, tomato sauce, and next 5 ingredients, stirring well. Pour mixture over roast. Bring to a boil; cover, reduce heat, and simmer 2 hours. Add potato, carrot, and celery; bring to a boil. Cover, reduce heat, and simmer 1 hour or until meat and vegetables are tender. Remove and discard bay leaf.

Transfer meat to a serving platter; spoon vegetables around meat, using a slotted spoon. Serve with remaining sauce.

Created date

August 2009

Nutritional Information

Calories 248
Caloriesfromfat 18 %
Fat 4.9 g
Satfat 1.7 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 28.6 g
Carbohydrate 21.7 g
Fiber 0.0 g
Cholesterol 65 mg
Iron 0.0 mg
Sodium 205 mg
Calcium 0.0 mg