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Onion-topped Pot Roast
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)
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.