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Hearty Pot Roast

Makes: 8  servings Prep 40 mins Roast 325°F2 hrs 30 mins

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 1/2ounce 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

  • Prepare roast as directed in steps 1 and 2. Cover and refrigerate overnight. Skim fat. Reheat to boiling over medium heat. Continue as directed.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)380,
  • Fat, total(g)7,
  • chol.(mg)67,
  • sat. fat(g)2,
  • carb.(g)48,
  • pro.(g)30,
  • sodium(mg)495,
  • Percent Daily Values are based on a 2,000 calorie diet