Recipe - Onion-Topped Pot Roast

1 Lean, (2pound) boneless
bottom round roast
Vegetable cooking spray
One fourth teaspoon Pepper
2 Cloves garlic
1 cup Coarsely chopped onion
One half cup Burgundy or other dry red
wine
One half cup Canned nosaltadded beef
broth
One fourth cup Nosaltadded tomato juice
One half teaspoon Salt
1 cup Water
18 small Unpeeled round red potatoes
(about 1 One half pounds)
18 Baby carrots (about 1/2
pound)

Directions: Trim fat from roast. Coat a Dutch oven with vegetable cooking
spray; place over mediumhigh 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 One half 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. Nutritional
Info: CALORIES 293 (17% from fat); PROTEIN 33.1g; FAT 5.6g (SAT 2g, MONO
2.1g, POLY 0.3g); CARB 26.4g; FIBER 3.8g; CHOL 74mg; IRON 4.6mg; SODIUM
288mg; CALCIUM 39mg
Posted to MMRecipes Digest V4 #004

From: Julie Bertholf jewel1@ix.netcom.com

Date: Thu, 2 Jan 1997 22:47:53 0800