posted by Joy 06-22-98 12:10 PM
Crispy Onion Topped Pot roast
2 lbs. lean chuck roast
1/4 tsp. pepper
2 cloves garlic
1 onion
1/2 cup dry red wine
1/2 cup beef broth
1/4 cup tomato juice
1/2 tsp. salt
1 cup water
18 unpeeled red potatoes
18 baby carrots
Preheat oven to 350 degrees F.
Brown roast on all sides in a Dutch oven coated with cooking spray. Remove roast and sprinkle with pepper. Set aside. Wipe drippings from pan with paper towel.
Process garlic in food processor for 5 seconds. Add onion and process until smooth. Spread onion puree over roast. Bake at 350, uncovered, for 1 hour.
Add wine, broth, tomato juice and salt. Cover and bake 2 1/2 hours. Add water, potatoes and carrots. Cover and bake additional hour or until roast is tender.
Place meat and vegetables on a platter.