Italian Pot Roast (1-cup sauce)
IntroductionWe LOVE this recipe. I've entered the ingredients of the sauce only because I'll weigh my portion of roast separately. Add a 4-lb boneless beef chuck. We LOVE this recipe. I've entered the ingredients of the sauce only because I'll weigh my portion of roast separately. Add a 4-lb boneless beef chuck.
3-4 lbs Boneless Beef Round Roast or chuck roast
1 Onion, medium, sliced, (2-1/2" dia)
4 Garlic cloves
2 tbsp Olive Oil
1 tsp Salt
1/2 tsp Pepper, black
1/4 cup Flour, white
1 cup Red Wine
1 can Stewed Tomatoes, DelMonte, 29 oz
1 tbsp Oregano
2 tsp Granulated Sugar
2 Bay Leaves
1 tbsp Basil
NOTE: Calories figured for sauce only. Weigh & calculate your Beef Roast serving separately.
What Size Roast to Buy?
-- Beef round roasts will yield 3-1/2 to 4 three-ounce servings of cooked, trimmed beef per pound.
-- Boneless beef chuck pot roasts will yield 3 three-ounce servings of cooked, trimmed beef per pound.
-- Bone-in beef chuck pot roasts will yield 2 to 2-1/2 three-ounce servings of cooked, trimmed beef per pound.
BROWN THE POT ROAST:
On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat the chuck roast evenly with the flour mixture. In a large frying pan over high heat, warm the oil. Add the roast and brown it well on all sides, 12-15 minutes total. Transfer the roast to the slow cooker.
DEGLAZE THE PAN:
Pour off all but about 1 tablespoon fat from the frying pan and return the pan to medium-high heat. Add the garlic & onion and sautÚ for a few minutes until fragrant. Sprinkle with the reserved flour mixture and cook, stirring, about 1 minute longer. Pour in the red wine and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Add the stewed tomatoes and spices, stirring to mix well. Pour over the roast.
COOK THE POT ROAST:
Cover and cook on the high-heat setting for 3-4 hours or the low heat setting for 6-8 hours. The meat should be very tender when peirced with a fork. Remove and discard the bay leaves. Transfer the roast to a cutting board and remove the strings (if applicable). Cover with aluminum foil and let rest for about 10 minutes. Meanwhile, skim off and discard the excess fat from the surface of the sauce.
SERVING THE POT ROAST:
Slice the roast across the grain and arrange the slices on a platter or individual plates. Spoon the sauce over the meat and serve.
6 servings = 141.2 calories each serving + beef
8 servings = 105.9 calories each serving + beef
Allow 50 calories per ounce (3 oz = 150 calories)
For an easy side dish, cook orzo or another small pasta until al dente, according to the package directions, and toss it with a little butter and freshly grated Parmesan cheese. (Don't forget to count these calories as extra!)
Serving Size:áSauce makes 6-8 generous 1-cup servings.