Recipe by Cooking Light November 1999


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

335 calories; calories from fat 18%; fat 6.7g; saturated fat 2.1g; mono fat 2.5g; poly fat 0.9g; protein 32.2g; carbohydrates 36g; fiber 4.9g; cholesterol 73mg; iron 5.1mg; sodium 274mg; calcium 70mg.