Pot Roast


4.7 of 5 (22)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 383.5
  • Total Fat: 15.1 g
  • Cholesterol: 110.4 mg
  • Sodium: 274.4 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 38.3 g

View full nutritional breakdown of Pot Roast calories by ingredient


Introduction

Eating for Life pg. 135 Eating for Life pg. 135
Number of Servings: 8

Ingredients

    3-lb. boneless beef bottom round roast, trimmed of all visible fat
    2 onions, sliced
    2 Tbs. Hungarian Paprika
    1/2 tsp dried basil
    1/2 tsp dried oregano
    1/2 tsp dried thyme
    3 cloves garlic, minced
    1/2 cup water
    1/2 cup red wine (optional)
    1 can (15 oz) low fat, reduced-sodium beef broth
    1/4 tsp gr. black pepper
    1 1/2 lbs. baby carrots
    2 lbs small new potatoes

Directions

1. lightly coat skillet with cooking spray & place over med-high heat. Add roast & brown on all sides, about 3-5 min. per side. Place in CROCKPOT
2. Add onion slices to skillet & cook, stiffing occasionally, until golden, about 5 min. Add spices & garlic; cook 2 more minutes. Place onion mixture over roast in CROCKPOT.
3. Add water, wine, broth & blackpepper, carrots & potatoes. Cover & cook until tender. 10 hours on low or 5 on high.


Number of Servings: 8

Recipe submitted by SparkPeople user PRISSY-C.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    4 of 4 people found this review helpful
    We love this. I usually throw in whatever veggies I got a bit of celery, onions, rutabaga, a tomato, they help give a great flavor to the gravy. After removing the roast, potatoes and carrots puree the rest veggies with a hand blender and voila thicker gravy with good taste. - 1/6/09


  • no profile photo

    Incredible!
    2 of 2 people found this review helpful
    Just made this... it was excellent.

    I substituted another can of the beef broth for the water and wine... it adds an extra cup of liquid, but works just the same.

    When it was done, I removed everything from the liquid, put it in a pot and turned it into gravy with corn starch.     - 1/17/08


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    My whole famly loved this. There wasn't much meat left but there were plenty of veggies and broth left. I made some No Yolk noodles the next day and had instant awesome soup. YUMMMM!! I will be cooking this again tomorrow. So glad to have found a recipe without mushroom soup since I HATE mushrooms. - 1/3/11


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    FINALLY A REAL POT ROAST WITH OUT CANNED MUSHROOM SOUUP AND DRIED ONION SOUP. YUMMY JUST LIKE DADDY USED TO MAKE! - 10/17/10


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    I made almost the same this last week end. This is an easy but delicious recipe. I added tomato paste, red and green peppers, and zucchini. It cooked the whole night in the oven.
    That's what we call "pot au feu" in French...     - 12/15/08