Italian Pot Roast
Light & Tasty
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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.
SERVINGS: 10
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 2-3/4 hours
Ingredients:
- 1 boneless beef 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.