The leftover broth and beef from this pot roast provide the foundation for our Cozy Shephard's Pie.

Jim Fobel
Recipe by Cooking Light January 1999

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Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

237 calories; calories from fat 22%; fat 5.7g; saturated fat 1.9g; mono fat 2.1g; poly fat 0.4g; protein 30.1g; carbohydrates 15.7g; fiber 3g; cholesterol 76mg; iron 3.8mg; sodium 354mg; calcium 38mg.