Hearty Pot Roast

Makes: 8 servings

Prep: 40 mins
Roast: 2 hrs 30 mins 325°F

Ingredients

2 pounds trimmed beef bottom round roast
1 1/2 cups coarsely chopped onions
2 teaspoons ground ginger
2 teaspoons minced garlic
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 1/2 cups dry white wine
1 14 1/2 ounce can beef broth plus enough water to equal 2 cups
1 tablespoon molasses
2 3 inch strips orange peel
1/2 bay leaf
1/2 teaspoon freshly ground black pepper
3 pounds red potatoes, quartered
2 pounds carrots, cut into 2-inch pieces
1/2 teaspoon salt
2 tablespoons chopped fresh parsley

Directions

1. Heat oven to 325 degree F. Heat large Dutch oven over medium-high heat until very hot. Add beef and cook until well browned on all sides; set aside.

2. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander, and cinnamon; cook 1 minute. Stir in broth, wine, molasses, orange peel, bay leaf, and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1-1/2 hours.

3. Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley. Makes 8 servings.

Make Ahead Tip