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Onion-topped Pot Roast

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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)
----------------------------------------------
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


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