| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Main, Dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Lean, (2-pound) boneless bottom round roast |
|
|
Vegetable cooking spray |
| 1/4 |
ts |
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 |
ts |
Salt |
| 1 |
c |
Water |
| 18 |
sm |
Unpeeled round red potatoes (about 1 1/2 pounds) |
| 18 |
|
Baby carrots (about 1/2 pound) |
|
1 |
hour. |
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
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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