Americana Pot Roast

(originally made in 2007)

Didn't follow method, browned then put in crockpot.   Skipped onions, added some dried.   Used cider vinegar and regular potatoes.  
* Exported from MasterCook *

                           Americana Pot Roast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
  1                     boned rump roast -- (4-pound)
  6               cups  sliced onion (about 3 medium) -- (1/4-inch-thick)
  2        tablespoons  Hungarian sweet paprika
     1/2      teaspoon  dried basil
     1/2      teaspoon  dried oregano
     1/2      teaspoon  dried thyme
  3                     garlic cloves -- crushed
     1/2           cup  water
     1/2           cup  dry red wine or 2 tablespoons red wine vinegar
  1                can  low-salt beef broth -- (14 1/4 ounce)
  6              small  red potatoes (about 1 pound)
     1/2      teaspoon  salt
     1/4      teaspoon  black pepper
  6                     carrots -- cut into 1 1/2-inch-thick pieces (about 1 pound)

Preheat oven to 300°.
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.
Yield: 10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)

CALORIES 237(22% from fat); FAT 5.7g (sat 1.9g,mono 2.1g,poly 0.4g); PROTEIN 30.1g; CHOLESTEROL 76mg; CALCIUM 38mg; SODIUM 354mg; FIBER 3g; IRON 3.8mg; CARBOHYDRATE 15.7g

Cooking Light, JANUARY 1999


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