Saturday, May 15, 2010

Onion-Topped Pot Roast

Onion-Topped Pot Roast
(adapted from Cooking Light Five-Star Recipes)

  • 2-lb lean, boneless bottom round roast
  • (cooking spray)
  • fresh-ground pepper
  • 2 cloves garlic
  • 1 c coarsely chopped onion
  • 1/2 c dry red wine
  • 1/2 c beef broth OR beef bouillon equivalent (I use "better than bouillon," which is a paste...)
  • 1/4 C no-salt tomato juice (or just use a Tbsp or so tomato paste)
  • 1/2 tsp salt
  • 1 C water
  • 18 small round red potatoes (or another kind to total about 1 1/2 lb)
  • 1/2 pound carrots cut into sticks (or baby carrots, which is what the recipe actually calls for)

Preheat oven to 350F.

In a food processor (the recipe says to use the "knife blade," whatever that is), process garlic for 5 seconds. Add onions and process for 1 minute or until smooth.

Coat an oven-proof Dutch oven with cooking spray; pace over medium-high heat until hot. Add roast, and brown on all sides (8-10 minutes). Remove roast and sprinkle with pepper; spread the onion puree over the roast. Return roast to dutch oven and bake, uncovered, for 1 hour.

After an hour, add the wine, beef broth, tomato juice or paste, and salt. COVER and bake for 2 1/2 more hours.

After 2 1/2 hours, add water (pouring around edges of roast, NOT over it), potatoes, and carrots. Re-cover and bake 1 more hour, or until tender. (Total of about 4 1/2 hours baking time.)

serves 6

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