Oven Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
Red PotatoesOnionsCarrotsRed WineDry Soup Mix (sans MSG)Garlic (lots!)Natural Beef Stock3.25 lb Rump Roast (or other roast)lots of spices (I used Mrs. Dash Garlic and herb, cayenne pepper, fresh ground pepper, thyme, Mrs. Dash Season blend, Sea Salt)Olive Oil Canola Oil (for searing the meat)
I preheated the Oven to 250
I seared the meat in the skillet with canola oil. I then threw the beef stock, red wine and herbs in a big dutch oven and slit the beef and stuffed some of the garlic in the slits.
I put the lid on, and put it in the oven..
The veggies, I cut the onions in quarters, and placed in a separate bowl in the fridge.
The potatoes, I washed, put olive oil on there, put crushed garlic, thyme, pepper and salt and mixed them all up (the potatoes i didn't cut) put them in the fridge.
The carrots were in a bag, so i didn't do anything to them..
I cooked the meat, (occasionally basting with the juices for 2.5 hours
I then put the veggies all in the roast, took the temp, and cooked another two hours.
To your liking, cut the meat and serve!! Last minute decision, and delicious results!!!
Number of Servings: 13
Recipe submitted by SparkPeople user MARISSAK2.
I seared the meat in the skillet with canola oil. I then threw the beef stock, red wine and herbs in a big dutch oven and slit the beef and stuffed some of the garlic in the slits.
I put the lid on, and put it in the oven..
The veggies, I cut the onions in quarters, and placed in a separate bowl in the fridge.
The potatoes, I washed, put olive oil on there, put crushed garlic, thyme, pepper and salt and mixed them all up (the potatoes i didn't cut) put them in the fridge.
The carrots were in a bag, so i didn't do anything to them..
I cooked the meat, (occasionally basting with the juices for 2.5 hours
I then put the veggies all in the roast, took the temp, and cooked another two hours.
To your liking, cut the meat and serve!! Last minute decision, and delicious results!!!
Number of Servings: 13
Recipe submitted by SparkPeople user MARISSAK2.
Nutritional Info Amount Per Serving
- Calories: 402.0
- Total Fat: 6.8 g
- Cholesterol: 68.0 mg
- Sodium: 526.0 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 6.8 g
- Protein: 31.5 g
Member Reviews