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Sunday Pot Roast

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.

Ingredients

  • 1 (2-pound) lean boneless bottom round roast
  • 3 garlic cloves, sliced
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 (14.5-ounce) can beef broth
  • 1/2 cup dry red wine
  • 1 large onion, sliced
  • 18 small round red potatoes, halved (about 1 1/2 pounds)
  • 18 baby carrots (about 1/2 pound)

Nutrition Information

  • calories 311
  • caloriesfromfat 16 %
  • fat 5.6 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 36.3 g
  • carbohydrate 27.9 g
  • fiber 3.6 g
  • cholesterol 74 mg
  • iron 0.0 mg
  • sodium 469 mg
  • calcium 0.0 mg

How to Make It

  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.

  2. Preheat oven to 325°.

  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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