Onion-Topped Pot Roast

      1    Lean, (2-pound) boneless bottom round roast
           Vegetable cooking spray
    1/4 ts Pepper
      2    Cloves garlic
      1 c  Coarsely chopped onion
    1/2 c  Burgundy or other dry red wine
    1/2 c  Canned no-salt-added beef broth
    1/4 c  No-salt-added tomato juice
    1/2 ts Salt
      1 c  Water
     18 sm Unpeeled round red potatoes (about 1 1/2 pounds)
     18    Baby carrots (about 1/2 pound)

Directions: Trim fat from roast. Coat a Dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add roast, and brown on all sides. Remove roast from pan, and sprinkle with pepper; set roast aside. Wipe drippings from pan with a paper towel. Position knife blade in food processor bowl. With food processor running, drop garlic through food chute, and process 5 seconds. Add chopped onion, and process about 1 minute or until mixture is smooth. Spread onion puree evenly over roast. Return roast to pan. Bake, uncovered, at 350 degrees for 1 hour. Add wine and next 3 ingredients to pan. Cover and bake 2 1/2 hours. Add water, unpeeled potatoes, and baby carrots; cover and bake an additional hour or until roast is tender. Place roast and vegetables on a platter; serve with gravy.

Nutritional Info: CALORIES 293 (17% from fat); PROTEIN 33.1g; FAT 5.6g (SAT 2g, MONO 2.1g, POLY 0.3g); CARB 26.4g; FIBER 3.8g; CHOL 74mg; IRON 4.6mg; SODIUM 288mg; CALCIUM 39mg
Yield: 6 Servings