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    Americana Pot roast

    Source of Recipe

    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°.

    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; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 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° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.

    Yield: 10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)

    CALORIES 237 (22% from fat); FAT 5.7g (sat 1.9g, mono 2.1g, poly 0.4g); PROTEIN 30.1g; CARB 15.7g; FIBER 3g; CHOL 76mg; IRON 3.8mg; SODIUM 354mg; CALC 38mg;




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