Americana Pot Roast

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.

This recipe goes with Cozy Shepherd's Pie, Cozy Shepherd's Pie

Yield: 10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 22%
  • Fat: 5.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 30.1g
  • Carbohydrate: 15.7g
  • Fiber: 3g
  • Cholesterol: 76mg
  • Iron: 3.8mg
  • Sodium: 354mg
  • Calcium: 38mg

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

  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.
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