Italian-Style Pot Roast

Name: Italian-Style Pot Roast
Prep time: 40 min
Cook time: 2 h 15 min
Total time: 2 h 55 min
Yield: 8 servings.
Ingredients: 1 beef rump roast or bottom round roast (2 pounds); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons canola oil, divided; 2 medium onions, halved and sliced; 1 medium green pepper, halved and sliced; 4 garlic cloves, minced; 1/2 cup dry red wine or reduced-sodium beef broth; 1 can (28 ounces) whole tomatoes, undrained; 1 can (15 ounces) tomato sauce; 2 teaspoons Italian seasoning; 2 teaspoons reduced-sodium soy sauce; 1 teaspoon Worcestershire sauce; 1 pound small red potatoes, quartered; 6 medium carrots, cut into 2-inch pieces; 4 celery ribs, cut into 2-inch pieces

It really is possible to to find a dish that's low in fat, easy to prepare and delicious all at once. This Italian pot roast will have you going for seconds. — Margret Rubbo, Livonia, Michigan

Ingredients

1 beef rump roast or bottom round roast (2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 medium onions, halved and sliced
1 medium green pepper, halved and sliced
4 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium beef broth
1 can (28 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
2 teaspoons reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
1 pound small red potatoes, quartered
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces

Directions

Preheat oven to 325°. Pat roast dry with a paper towel; sprinkle with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown roast on all sides. Remove from pan.
In same pan, heat remaining oil over medium heat; saute onions and pepper until tender, 4-6 minutes. Add garlic; cook and stir 1 minute.
Add wine, stirring to loosen browned bits from pan; stir in tomatoes, tomato sauce, Italian seasoning, soy sauce and Worcestershire sauce. Add roast and remaining vegetables; bring to a boil.
Transfer to oven; bake, covered, until meat is fork-tender, 2-1/4 to 2-1/2 hours.
Freeze option: Place sliced pot roast and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts

1 serving: 288 calories, 10g fat (2g saturated fat), 68mg cholesterol, 685mg sodium, 25g carbohydrate (8g sugars, 6g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.