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