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Americana Pot Roast

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  • listmoms@xxx.xxx
    * Exported from MasterCook * Americana Pot Roast Recipe By : Cooking Light January/February 1999 Serving Size : 10 Preparation Time :0:00 Categories
    Message 1 of 1 , Mar 26, 1999
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      * Exported from MasterCook *

      Americana Pot Roast

      Recipe By : Cooking Light January/February 1999
      Serving Size : 10 Preparation Time :0:00
      Categories : Beef January/February 1999

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1 boned rump roast (4 lb)
      6 cups sliced onion
      2 tablespoons Hungarian sweet paprika
      1/2 teaspoon dried basil
      1/2 teaspoon dried oregano
      1/2 teaspoon dried thyme
      3 cloves garlic -- crushed
      1/2 cup water
      1/2 cup dry red wine OR 2 T red wine vinegar
      1 can low-salt beef broth (14 1/4 oz)
      6 small red potatoes (about 1 lb)
      1/2 teaspoon salt
      1/4 teaspoon black pepper
      6 carrots (about 1 lb) -- cut into chunks

      Preheat oven to 300F.

      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 wine, water, and broth; bring to a boil. Peel a
      1/2" strip around each potato. Stir in salt, pepper, carrots, and potatoes.
      Return roast to pan. Cover and bake at 300F for 2 hours. Turn roast; cover
      and bake an additional hour until tender. Serve with vegetables and broth.

      Serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth

      CALORIES: 237 (22% from fat), FAT: 5.7g; CARB: 15.7g; FIBER: 3g; CHOL:
      76mg; IRON: 3.8mg; SODIUM: 354mg; CALC: 38mg

      - - - - - - - - - - - - - - - - - -

      NOTES : The leftover broth and beef from this pot roast provide the
      foundation for Cozy Shepherd's Pie.

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