Portion Size: 3 oz. meat, ½ cup potatoes, ½ cup carrots

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 1/2 to 4 Pounds rib roast, rolled rib roast, sirloin rib roast, eye of round or rolled  rib roast (boneless)	Trim all visible fat
2 teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon thyme
1 teaspoon garlic powder
½ cup water
½ cup red wine vinegar
1 can (14 oz.) low sodium beef broth
8 medium Red potatoes (4 cups)	Wash and trim
½ teaspoon salt
¼ teaspoon black pepper
8 carrots, cut into 1 ½ inch thick pieces (4 cups)	Wash, trim and peel

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Preheat oven to 300 degrees.
2	Place  in a large pot coated with cooking spray over medium- high heat.
3	Season roast with paprika, basil, oregano, thyme, and garlic.
4	Add roast to heated pot and brown all sides.
5	Remove from pan; reduce heat to medium.
6	Add onion; sauté 10 minutes.
7	Add water, vinegar, and broth; bring to boil.
8	Peel a half inch strip around each potato.
9	Stir in salt, pepper, carrots and potatoes.
10	Return roast to pan.
11	Cover and bake at 300 degree for 2 hours.	Thermometer reading should be 165 degrees