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Healthy Italian Pot Roast

 Healthy Italian Pot Roast
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.
10 ServingsPrep: 15 min. Cook: 2-3/4 hours

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.

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Healthy Italian Pot Roast (continued)

Nutritional Facts: 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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now