Serve this as a pot roast with mashed potatoes. Leftovers taste great reheated in the sauce and served on a bun with a side of coleslaw.

Ingredients:
3 pounds beef bottom round rump roast, in one piece
Salt and pepper
2 Tablespoons canola oil
3 medium onions, chopped
2 cups Welch’s 100% Grape Juice made from Concord grapes
1 cup tomato puree
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1 teaspoon paprika

Preparation:

1. Sprinkle the meat with salt and pepper. In a Dutch oven, heat the oil over medium heat. Add the beef and brown well on all sides. Scatter the onions around the beef and cook, stirring occasionally, until softened, about 8 minutes.
2. Add the grape juice, tomato puree, vinegar, mustard, and paprika. Bring to a simmer.
3. Cover and cook, turning the meat occasionally, until fork tender, about 3 1/2 hours.
4. Remove the meat to a cutting board. If the sauce in the pot is too thin, raise the heat to high and boil until reduced and slightly thickened.

Makes 8 servings

Nutrition Per Serving:
490 calories, 19g fat, 6g saturated fat, 62g protein, 19g carbohydrate, 170mg cholesterol, 260mg sodium, 1g fiber