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This tender roast with its rich, savory gravy fills the entire house with a wonderful aroma as it cooks and will bring the family running, promises Karen Schultz Breda from Needham, Massachusetts. Serve with a crusty loaf of bread and tossed salad.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 3 ounces cooked beef with 4-1/2 teaspoons gravy equals 183 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 398 mg sodium, 2 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Originally published as Italian Pot Roast in Light & Tasty February/March 2006, p45
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Apr. 28, 2012 by joedebfry
I've been making this for several years. After browning the meat I add 1/2 cup water to the pan and bring to boil, loosening the bits of meat. Then put meat, seasonings and liquid into a crockpot to cook until tender.
Reviewed on Dec. 01, 2009 by Mrs Romano
This was the best pot roast I've ever made. It was very simple to make. I accidentally added the corn starch at the very beginning so I had to add more liquid to the sauce during cooking. The crushed red pepper flakes made this a bit spicy. Not extremely, but if you have someone that doesn't like the heat, you could leave this out. The gravy/sauce was outstanding on mashed potatoes. A keeper in our family
Indulgence no longer has to feel guilty. Go ahead, treat yourself!
© Reiman Media Group, LLC., 2012