See more
Photo: Howard L. Puckett; Styling: Fonda Shaia Photo by: Photo: Howard L. Puckett; Styling: Fonda Shaia

Americana Pot Roast

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

Cooking Light JANUARY 1999

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


  • 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)


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.

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

Go to Full Version of

Americana Pot Roast Recipe