Yield
6 servings (serving size: 3 ounces roast, 3 potatoes, 3 carrots, and 1/4 cup gravy)

Substitute no-salt-added beef broth if you're concerned about the sodium in this recipe.

How to Make It

Step 1

Trim fat from roast. Make slits in top of roast. Insert a garlic slice into each slit. Rub roast with pepper. Brown roast on all sides over medium-high heat in an ovenproof Dutch oven coated with cooking spray.

Step 2

Preheat oven to 325°.

Step 3

Add beef broth, wine, and onion to Dutch oven. Cover and bake at 325° for 2 hours. Add potato and carrot. Cover and bake 1 to 1 1/2 hours or until roast and vegetables are tender.

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