Can'T Miss Pot Roast
Yield
8 servingsPrep
20 minCook
150 minReady
170 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast, pot roast
chuck or cross cut |
* |
| ¼ | cup |
red wine
or 1 to 2 tablespoon brandy |
*
|
| 1 | large |
onions
peeled |
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
rosemary leaves
|
|
| 8 | each |
potatoes
peeled, quartered |
|
| 1 | x |
sage
|
*
|
| 1 | x |
basil
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
garlic powder
|
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 12 | ounces |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast, pot roast
chuck or cross cut |
* |
| 59 | ml |
red wine
or 1 to 2 tablespoon brandy |
*
|
| 1 | large |
onions
peeled |
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
rosemary leaves
|
|
| 8 | each |
potatoes
peeled, quartered |
|
| 1 | x |
sage
|
*
|
| 1 | x |
basil
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
garlic powder
|
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 346.8 | ml/g |
water
|
|
Directions
Salt and pepper roast, sprinkle with garlic powder and a little flour.
Brown in large skillet, then placce in dutch oven.
Crush herbs and sprinkle over roast.
Place bay leaves (1-2 broken in-half) in bottom.
Cover roast with onions.
Combine water and wine, then pour this over the roast, without washing off too many herbs.
Cover and bake at 350℉ (180℃) F for 1½ hrs.
Add potatoes and bake another 30 to 45 minutes, or until tender.
Remove roast, discard bay leaves andamp; make gravy.
