HOME-STYLE POT ROAST

Home-Style Pot Roast image

Tender meat, lots of vegetables and a pleasant sauce make this meal-in-one from Olga Montecorboli of Hartsdale, New York hearty and filling.

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 beef eye round roast (2-1/2 pounds)
6 tablespoons all-purpose flour, divided
1 tablespoon canola oil
1-1/2 cups plus 1/3 cup water, divided
1-1/2 cups dry red wine or reduced-sodium beef broth
2 teaspoons beef bouillon granules
1/4 teaspoon pepper
16 small red potatoes, halved
5 medium carrots, halved lengthwise and cut into 2-inch lengths
2 medium onions, quartered
1/2 teaspoon salt
1/2 teaspoon browning sauce, optional

Steps:

Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm. , Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories 341 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 500mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges