Pot Roast
[hidepost=1] Servings: 8 Ingredients: 3-lb boneless beef bottom round roast, trimmed of all visible fat 2 onions, sliced 2 Tbsp Hungarian paprika ½ tsp dried basil ½ tsp dried oregano ½ tsp dried thyme 3 cloves garlic, minced ½ cup water ½ cup red wine (optional) 1 can (15 oz) low-fat, reduced-sodium beef broth ¼ tsp ground black pepper 1 ½ lbs baby carrots 2 lbs small new potatoes Lightly coat a large skillet with cooking spray and place over medium-high heat. Add roast and brown on all sides, about 3 to 5 minutes per side. Place browned roast in Crockpot. Add onion slices to skillet and cook, stirring occasionally, until golden, about 5 minutes. Add paprika, basil, oregano, thyme and garlic; cook 2 more minutes. Place onion mixture over roast in Crockpot. Add water, wine, broth, black pepper, carrots and potatoes to Crockpot. Cover and cook until tender, about 10 hours on low heat or 5 hours on high heat. Remove roast from the Crockpot and set on cutting board. Use a large spoon to skim fat off cooking broth. Slice roast and place a portion on each plate along with a portion of potatoes and a serving of carrots. Top sliced roast with a couple of spoonfuls of broth. [/hidepost]October 29th, 2008 | Published in: February 2010
October Recipes : 3X Method Says:
October 29th, 2008 at 3:41 pm
[...] Pot Roast [...]