| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Dish, Main | 6 | Servings |
INGREDIENTS
| 1 | Lean, 2-pound boneless | |
| bottom round roast | ||
| Vegetable cooking spray | ||
| 1/4 | t | Pepper |
| 2 | Cloves garlic | |
| 1 | c | Coarsely chopped onion |
| 1/2 | c | Burgundy or other dry red |
| wine | ||
| 1/2 | c | Canned no-salt-added beef |
| broth | ||
| 1/4 | c | No-salt-added tomato juice |
| 1/2 | t | Salt |
| 1 | c | Water |
| 18 | Unpeeled round red potatoes | |
| about 1 1/2 pounds | ||
| 18 | Baby carrots, about 1/2 | |
| pound |
INSTRUCTIONS
Directions: Trim fat from roast. Coat a Dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add roast, and brown on all sides. Remove roast from pan, and sprinkle with pepper; set roast aside. Wipe drippings from pan with a paper towel. Position knife blade in food processor bowl. With food processor running, drop garlic through food chute, and process 5 seconds. Add chopped onion, and process about 1 minute or until mixture is smooth. Spread onion puree evenly over roast. Return roast to pan. Bake, uncovered, at 350 degrees for 1 hour. Add wine and next 3 ingredients to pan. Cover and bake 2 1/2 hours. Add water, unpeeled potatoes, and baby carrots; cover and bake an additional hour or until roast is tender. Place roast and vegetables on a platter; serve with gravy. Nutritional Info: CALORIES 293 (17% from fat); PROTEIN 33.1g; FAT 5.6g (SAT 2g, MONO 2.1g, POLY 0.3g); CARB 26.4g; FIBER 3.8g; CHOL 74mg; IRON 4.6mg; SODIUM 288mg; CALCIUM 39mg Posted to MM-Recipes Digest V4 #004 From: Julie Bertholf <jewel1@ix.netcom.com> Date: Thu, 2 Jan 1997 22:47:53 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 110.5mg
Sodium: 865.3mg
Potassium: 441.4mg
Carbohydrates: 35.1g
Fiber: 2.1g
Sugar: 5.2g
Protein: 6.4g