Apple Orchard Pot Roast

recipe

Yield:

8 servings (serving size: 3 ounces beef, about 1 cup vegetable mixture, and 1/4 cup gravy)

Recipe from

Cooking Light

Nutritional Information

Calories 335
Caloriesfromfat 18 %
Fat 6.7 g
Satfat 2.1 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 32.2 g
Carbohydrate 36 g
Fiber 4.9 g
Cholesterol 73 mg
Iron 5.1 mg
Sodium 274 mg
Calcium 70 mg

Ingredients

1 (3-pound) boneless beef bottom round roast
2 teaspoons vegetable oil
1 1/2 cups apple juice
1 cup dry white wine
1/2 cup orange juice
1/2 teaspoon salt
6 garlic cloves, peeled
6 whole cloves
2 (1 x 3-inch) orange rind strips
1 (3-inch) cinnamon stick
8 turnips (about 1 pound), peeled
6 carrots (about 3/4 pound), peeled and cut into thirds
4 parsnips (about 3/4 pound), peeled and cut into thirds
2 peeled baking potatoes (about 1 pound), halved and quartered
1 peeled sweet potato (about 1 pound), halved and quartered

Preparation

Preheat oven to 300°.

Trim fat from roast. Heat oil in Dutch oven over medium-high heat until hot. Add roast; cook 5 minutes, browning on all sides. Add apple juice, wine, and orange juice; scrape pan to loosen browned bits. Add salt, garlic, cloves, rind, and cinnamon. Bring to a boil; remove from heat. Cover; bake at 300° for 1 hour.

Remove from oven; turn roast over. Add vegetables to pan; cover and bake 2 additional hours. Increase oven temperature to 400° (do not remove roast from oven). Bake, uncovered, 20 minutes or until roast is very tender. Remove roast and vegetables from pan. Tent roast with foil; let stand 10 minutes before slicing. Strain cooking liquid through a sieve into a bowl; discard solids. Serve with roast and vegetables.

Note:

November 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note