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Healthy Italian Pot Roast Recipe

Healthy Italian Pot Roast Recipe photo by Taste of Home

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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

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Healthy Italian Pot Roast Recipe

Prep: 15 min. Cook: 2-3/4 hours

Yield: 10 Servings

15 165 180

Ingredients

1 beef rump roast or bottom round roast (3 pounds)
1-1/2 cups water
6 garlic cloves, minced
2 bay leaves
2 tablespoons dried basil
4-1/2 teaspoons dried oregano
1-1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon cornstarch
3 tablespoons cold water

Directions

In a Dutch oven coated with cooking spray, brown roast on all sides; drain. Combine the water, garlic and seasonings; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 to 3-1/4 hours or until meat is tender.
Discard bay leaves. Remove roast to a serving platter; let stand for 10 minutes. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a measuring cup; skim and discard fat. Transfer to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice beef; serve with gravy. Yield: 12 servings.

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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Healthy Italian Pot Roast

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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