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Home-Style Pot Roast Recipe

Home-Style Pot Roast Recipe photo by Taste of Home

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Tender meat, lots of vegetables and a pleasant sauce make this meal-in-one from Olga Montecorboli of Hartsdale, New York hearty and filling.

This recipe is:

Healthy

Diabetic Friendly

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Home-Style Pot Roast Recipe

Prep: 15 min. Cook: 3-1/4 hours

Yield: 8 Servings

15 195 210

Ingredients

1 beef eye round roast (2-1/2 pounds)
6 tablespoons all-purpose flour, divided
1 tablespoon canola oil
1-1/2 cups plus 1/3 cup water, divided
1-1/2 cups dry red wine or reduced-sodium beef broth
2 teaspoons beef bouillon granules
1/4 teaspoon pepper
16 small red potatoes (2 pounds), halved
4 medium carrots (3/4 pound), halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered
1/2 teaspoon salt
1/2 teaspoon browning sauce, optional

Directions

Coat the roast with 2 tablespoons flour. In a large nonstick skillet, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm.
Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.

Nutritional Facts 1 serving equals 341 calories, 9 g fat (3 g saturated fat), 82 mg cholesterol, 500 mg sodium, 32 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Home-Style Pot Roast in Light & Tasty October 2005, p58

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Home-Style Pot Roast

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(1-1) of 1 reviews

Reviewed on Nov. 08, 2009 by gpont@optonline.net

This recipe is absolutely delicious, I made it with a hearty red wine and the gravy turned out excellent. The next day I combined all of the leftovers with the gravy and made a hash which was also delicious.