Apple Orchard Pot Roast

Yield: 8 servings (serving size: 3 ounces beef, about 1 cup vegetable mixture, and 1/4 cup gravy)

Ingredients

• 1  (3-pound) boneless beef bottom round roast
• 2  teaspoons  vegetable oil
• 1 1/2  cups  apple juice
• 1  cup  dry white wine
• 1/2  cup  orange juice
• 1/2  teaspoon  salt
• 6  garlic cloves, peeled
• 6  whole cloves
• 2  (1 x 3-inch) orange rind strips
• 1  (3-inch) cinnamon stick
• 8  turnips (about 1 pound), peeled
• 6  carrots (about 3/4 pound), peeled and cut into thirds
• 4  parsnips (about 3/4 pound), peeled and cut into thirds
• 2  peeled baking potatoes (about 1 pound), halved and quartered
• 1  peeled sweet potato (about 1 pound), halved and quartered

Preparation

Preheat oven to 300°.

Trim fat from roast. Heat oil in Dutch oven over medium-high heat until hot. Add roast; cook 5 minutes, browning on all sides. Add apple juice, wine, and orange juice; scrape pan to loosen browned bits. Add salt, garlic, cloves, rind, and cinnamon. Bring to a boil; remove from heat. Cover; bake at 300° for 1 hour.

Remove from oven; turn roast over. Add vegetables to pan; cover and bake 2 additional hours. Increase oven temperature to 400° (do not remove roast from oven). Bake, uncovered, 20 minutes or until roast is very tender. Remove roast and vegetables from pan. Tent roast with foil; let stand 10 minutes before slicing. Strain cooking liquid through a sieve into a bowl; discard solids. Serve with roast and vegetables.

Nutritional Information

Calories:

335 (18% from fat)

Fat:

6.7g (sat 2.1g,mono 2.5g,poly 0.9g)

Protein:

32.2g

Carbohydrate:

36g

Fiber:

4.9g

Cholesterol:

73mg

Iron:

5.1mg

Sodium:

274mg

Calcium:

70mg