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Americana Pot Roast

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)
The leftover broth and beef from this pot roast provide the foundation for our Cozy Shephard's Pie.

Ingredients

  • Cooking spray
  • 1 (4-pound) boned rump roast
  • 6 cups (1/4-inch-thick) sliced onion (about 3 medium)
  • 2 tablespoons Hungarian sweet paprika
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3 garlic cloves, crushed
  • 1/2 cup water
  • 1/2 cup dry red wine or 2 tablespoons red wine vinegar
  • 1 (14 1/4-ounce) can low-salt beef broth
  • 6 small red potatoes (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)

Nutrition Information

  • calories 237
  • caloriesfromfat 22 %
  • fat 5.7 g
  • satfat 1.9 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 30.1 g
  • carbohydrate 15.7 g
  • fiber 3 g
  • cholesterol 76 mg
  • iron 3.8 mg
  • sodium 354 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 300°.

  2. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.