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Recipe CATEGORY 145
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| ID | 145 |
| TITLE | American Pot Roast |
| CATEGORY | Main Dishes |
| SUBCATEGORY | Beef |
| DESCRIPTION | 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) |Preheat oven to 300 degrees F. 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; saute 10 minutes. Add paprika, basil, oregano, thyme, and garlic; saute 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 degrees F for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth. |
| VOTE | 50 |
| RATE |
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