Healthy Italian Pot Roast Recipe
Healthy Italian Pot Roast Recipe photo by Taste of Home
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Healthy Italian Pot Roast Recipe

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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.
TOTAL TIME: Prep: 15 min. Cook: 2-3/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 2-3/4 hours
MAKES: 10 servings


  • 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

Nutritional Facts

1 slice: 183 calories, 7g fat (2g saturated fat), 82mg cholesterol, 398mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.


  1. 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.
  2. 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.
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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Scourge User ID: 3899968 58790
Reviewed Aug. 28, 2013

"Where are the stars?"

joedebfry User ID: 265172 62159
Reviewed Apr. 28, 2012

"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."

Mrs Romano User ID: 4633478 54465
Reviewed Dec. 1, 2009

"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"

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