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Beef Pot Roast, My Favorite CP LC Categories: beverages, sandwich- -, veg- beet & chard 3 tbs vegetable oil 5 lbs rump roast; (I use chuck roast too) 1 cup onion; chopped 3 clove garlic; chopped 2 cup wine, red 1 can (14 oz) beef broth 1 can (06 oz) tomato paste 1 tsp Italian seasoning 2 leaf bay salt and pepper Here is my favorite pot roast recipe, courtesy of Suzanne Somers: (The original recipe calls for cooking this in a pressure cooker or oven, both of which I've done, but it works equally well in the crock pot) Heat oil in skillet, and brown roast on all sides. Remove, and saute onion, adding garlic during last minute of cooking. Meanwhile, place wine, beef broth, tomato paste, Italian seasoning and bay leaves to crock pot, whisking until smooth. Place roast and onion into crock, and cook either on low or high ( usually use auto setting, which is 2 hours on high, and then about 6 on low.) When done season juices with salt and pepper. You can throw in your favorite frozen veggies about an hour before dinner, if you'd like. The sauce this recipe makes is GREAT. This is by far the best pot roast I've ever had. NYC Nutrition Analysis (per serving or yield unit): water=175.7 g; calories=310.3; protein=33.95 g; total fat=14.6 g; carbohydrate=3.88 g; dietary fiber=0.67 g; ash=2.32 g; calcium=15.94 mg; phosphorus=337.4 mg; iron=3.46 mg; sodium=253.5 mg; potassium=723.8 mg; magnesium=48.08 mg; zinc=4.31 mg; copper=0.2 mg; manganese=0.3 mg; vitamin A=277.3 IU; vitamin E=1.3 mg ATE; thiamin=0.18 mg; riboflavin=0.31 mg; niacin=6.92 mg; pantothenic acid=0.65 mg; vitamin B6=0.82 mg; folate=19.38 ug; vitamin B12=4.18 ug; vitamin C=5.68 mg; saturated fat=4.92 g; monounsaturated fat=5.59 g; polyunsaturated fat=2.1 g; cholesterol=90.72 mg; alcohol=3.05 g; selenium=31.55 ug; refuse=1.77%; %cal as carb:prot:fat=5:48:46; WW Pts=7.29; (incomplete analysis) Yield: 15 servings |
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