Americana Pot Roast

The leftover broth and beef from this pot roast provide the foundation for our Cozy Shephard's Pie.

This recipe goes with Cozy Shepherd's Pie, Cozy Shepherd's Pie

Yield: 10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)

Ingredients

• Cooking spray
• 1  (4-pound) boned rump roast
• 6  cups  (1/4-inch-thick) sliced onion (about 3 medium)
• 2  tablespoons  Hungarian sweet paprika
• 1/2  teaspoon  dried basil
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  dried thyme
• 3  garlic cloves, crushed
• 1/2  cup  water
• 1/2  cup  dry red wine or 2 tablespoons red wine vinegar
• 1  (14 1/4-ounce) can low-salt beef broth
• 6  small red potatoes (about 1 pound)
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 6  carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)

Preparation

Preheat oven to 300°.

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.

Nutritional Information

Calories:

237 (22% from fat)

Fat:

5.7g (sat 1.9g,mono 2.1g,poly 0.4g)

Protein:

30.1g

Carbohydrate:

15.7g

Fiber:

3g

Cholesterol:

76mg

Iron:

3.8mg

Sodium:

354mg

Calcium:

38mg