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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Substitute no-salt-added beef broth if you're concerned about the sodium in this recipe. Ingredients:
1 (2-pound) lean boneless bottom round roast |
3 garlic cloves, sliced |
1/2 teaspoon freshly ground black pepper |
cooking spray |
1 (14.5-ounce) can beef broth |
1/2 cup dry red wine |
1 large onion, sliced |
18 small round red potatoes, halved (about 1 1/2 pounds) |
18 baby carrots (about 1/2 pound) |
Directions:
1. Trim fat from roast. Make slits in top of roast. Insert a garlic slice into each slit. Rub roast with pepper. Brown roast on all sides over medium-high heat in an ovenproof Dutch oven coated with cooking spray.
2. Preheat oven to 325°.
3. Add beef broth, wine, and onion to Dutch oven. Cover and bake at 325° for 2 hours. Add potato and carrot. Cover and bake 1 to 1 1/2 hours or until roast and vegetables are tender.
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