This unusually good pot roast is three times baked to get
an onion and garlic outer layer and an especially moist and
flavorful roast on the inside.  This is a real "melt in
your mouth" meat dish that inspires rave reviews. 

CRISPY ONION TOPPED POT ROAST

Serves: 6

one 2 pound lean, boneless bottom round roast
1/4 tsp pepper
2 cloves garlic
1 cup coarsely chopped onion
1/2 cup burgundy or other dry red wine
1/2 cup beef broth
1/4 cup tomato juice
1/2 tsp salt
1 cup water
18 small unpeeled round red potatoes (about 1-1/2 lbs.)
18 baby carrots (about 1/2 lb.)

  Brown roast on all side in a Dutch oven coated with
cooking spray.  Remove roast and sprinkle with pepper; set
roast aside.  Wipe dripping from pan with paper towel.
  Process garlic in food processor for 5 seconds.  Add
chopped onion and process until smooth.  Spread onion puree
over roast.  Bake at 350 F. uncovered in Dutch Oven for 1
hour.
  Add wine, broth, tomato juice & salt.  Cover and bake
2-1/2 hours.  Add water, unpeeled potatoes, & carrots; 
cover and bake an additional hour or until roast is tender.
  Place meat and vegetables on a platter; serve with gravy.

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
 \/\/eslie   =================