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Herbed Pot Roast

Categories:
main dishes, beef

1 three-pound lean beef boneless
rump roast
1/2 teaspoon cracked black pepper
2 cloves garlic; finely chopped
1 cup dry red wine or beef broth
1 cup water
1/2 cup beef broth
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or
1 teaspoon dried thyme
5 whole cloves
3 bay leaves
10 new potatoes
5 medium carrots (about 3/4 pound)
cut in half
4 large parsnips (about 1 pound)
pared and cut into eighths
2 medium onions; cut into eighths

Heat oven to 325 degrees. Trim fat from beef roast. Mix pepper and garlic; rub on beef. Place in Dutch oven. Add wine, water, broth, parsley, thyme, cloves and bay leaves. Heat to boiling; reduce heat. Cover and simmer 2-1/2 hours. Turn beef over. Add remaining ingredients. (Add water if necessary.) Cover and simmer 45 to 60 minutes or until beef and vegetables are tender. Remove cloves and bay leaves. Serve beef and vegetables with pan juices. 10 SERVINGS.




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 10 servings

Preparation Time: 0:00




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