Pot Roast With Tomatoes Wine And Vegetables Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Beef rump roast3 Pound (1 Piece)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Flour1⁄4 Cup (4 tbs)
 Olive oil3 Tablespoon
 Onion1 Medium, chopped
 Garlic3 Clove (15 gm), chopped
 Bay leaves2
 Dry red wine2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Canned italian peeled tomatoes14 Ounce, drained and chopped (1 Can)
 Fresh thyme leaves/1 teaspoon dried thymes1 Tablespoon
 Carrots4 Medium, peeled and halved
 Zucchini4 Medium, cut into 2 inch pieces
 Red bell peppers2 Medium, cut into 2x2-inch squares

Nutrition Facts

Serving size: Complete recipe

Calories 4750 Calories from Fat 1626

% Daily Value*

Total Fat 182 g279.6%

Saturated Fat 7.1 g35.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1809.6 mg75.4%

Total Carbohydrates 201 g67%

Dietary Fiber 34.7 g138.8%

Sugars 48.5 g

Protein 448 g896.4%

Vitamin A 1073.9% Vitamin C 896%

Calcium 53.4% Iron 91.4%

*Based on a 2000 Calorie diet


1. Trim excess fat from roast. Season with salt and pepper. Dust with flour. In a nonreactive large Dutch oven, heat olive oil over medium heat. Add rump roast and cook, turning, 10 minutes, or until evenly browned all over.
2. Add onion and cook 2 to 3 minutes, or until softened. Add garlic, bay leaves, wine, water, tomatoes, thyme, and remaining salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer 45 to 60 minutes, or until meat is tender.
3. Add carrots, zucchini, and bell peppers. Cover and cook 15 minutes, or until vegetables are tender. Remove meat to a carving board, cut into 1/2 -inch slices, and place with vegetables on a warmed serving platter; cover with foil to keep warm.
4. Skim fat from pan juices. If necessary, boil over high heat to reduce to 2 1/4 to 3 cups. Season with additional salt and pepper, if needed. Serve meat and vegetables with pan sauce.