Americana Pot Roast

Americana Pot Roast Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia

The leftover broth and beef from this pot roast provide the foundation for our Cozy Shephard's Pie.

Yield:

10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 300°.

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.

Jim Fobel,

Cooking Light

January 1999
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