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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The leftover broth and beef from this pot roast provide the foundation for our Cozy Shephard's Pie. Ingredients:
cooking spray |
1 (4-pound) boned rump roast |
6 cups (1/4-inch-thick) sliced onion (about 3 medium) |
2 tablespoons hungarian sweet paprika |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
3 garlic cloves, crushed |
1/2 cup water |
1/2 cup dry red wine or 2 tablespoons red wine vinegar |
1 (14 1/4-ounce) can low-salt beef broth |
6 small red potatoes (about 1 pound) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
6 carrots, cut into 1 1/2-inch-thick pieces (about 1 pound) |
Directions:
1. Preheat oven to 300°.
2. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.
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