Here’s a pot roast recipe I use often from Prevention magazine’s eat Smart guide.
Ingredients include 2lb beef top round, 8 large onions thinly sliced, 1 finely chopped carrot, 1/2 finely chopped celery rib, 2 tbsp chopped flat leaf parsley, 1 tsp rubbed sage, 1/4 tsp white peppercorns, 1 cup dry white wine, 1 tsp salt, [...]