Healthy Italian Pot Roast

Name: Healthy Italian Pot Roast
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 12 servings.
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

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

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.

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.

Originally published as Italian Pot Rost in Light & Tasty February/March 2006

Reviews

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Average Rating:

Scourge

Aug 28, 2013

Where are the stars?
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.
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