Save on Pinterest

Healthy Italian Pot Roast

Total Time

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

Makes

12 servings

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.

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

  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.

Nutrition 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Scourge
    Aug 28, 2013

    Where are the stars?

  • ConnieK
    Aug 18, 2012

    No comment left

  • joedebfry
    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.

  • esmeg79
    Feb 21, 2012

    No comment left

  • Mrs Romano
    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

  • emmyminnie
    Dec 5, 2008

    No comment left

  • tinapowell
    Mar 19, 2007

    No comment left