Healthy Pot Roast
A hearty and healthy pot roast featuring tender lean beef, flavorful vegetables, and savory gravy, perfect for comforting family dinners and special occasions.
Ingredients
- 4 lb. very lean eye, top or rump roast ⓘ
- nonstick spray (Pam) ⓘ
- 1 (14 1/2 oz.) can stewed tomatoes ⓘ
- 1 large onion, chopped
- 1 clove garlic, minced ⓘ
- 2 beef bouillon cubes ⓘ
- 1/2 cup dry red wine
- 1 1/2 teaspoons dried basil ⓘ
- 1/4 teaspoon pepper ⓘ
- 12 tiny red potatoes ⓘ
- 3 medium carrots, sliced ⓘ
- 2 stalks celery, chopped ⓘ
- 2 tablespoons cold water ⓘ
Instructions
- Trim fat from meat and slice into three sections.
- Spray a Dutch oven with nonstick spray and brown the meat on all sides over medium-high heat.
- Add stewed tomatoes, chopped onion, minced garlic, beef bouillon cubes, dry red wine, dried basil, and pepper to the pot.
- Simmer in a 350°F (175°C) oven, covered, for 1 1/2 hours.
- Cut potatoes into halves or quarters if large, and add with sliced carrots and chopped celery to the meat.
- Simmer, covered, for an additional 40 to 50 minutes or until the meat and vegetables are tender.
- Remove meat and vegetables and keep warm.
- Mix cold water with cornstarch and add to the pan juices.
- Cook and stir until the gravy thickens.
- Spoon the gravy over the meat and vegetables and serve.
Tips & Substitutions
For a richer flavor, consider marinating the roast in the red wine and spices overnight. If you're short on time, you can use pre-chopped vegetables or frozen mixed veggies as a substitute. For a gluten-free option, ensure your beef bouillon cubes are gluten-free. Adding a bay leaf while simmering can enhance the taste, similar to what you might find in American recipes.
Serving Suggestions
Serve the healthy pot roast with a side of steamed green beans or a fresh garden salad for a balanced meal. A dollop of horseradish sauce can add a nice kick. This dish pairs beautifully with a slice of crusty bread to soak up the gravy, or try it alongside the Delicious Roast for a comforting dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot roast and vegetables in a covered dish and warm in the oven at 325°F (160°C) until heated through, about 20-30 minutes. You can also microwave individual portions, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Healthy Pot Roast contains roughly 2110 calories, with 37g protein, 340g carbohydrates, and 69g fat. It is an excellent source of vitamin C (174% of the Daily Value), potassium (106% of the Daily Value), and dietary fiber (99% of the Daily Value). It also contributes 28g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this pot roast?
Yes, you can use cuts like chuck roast or brisket, which are also great for pot roasting. Just be aware that cooking times may vary slightly based on the thickness and fat content of the meat. Chuck roast tends to be more flavorful and tender after slow cooking.
What can I do if I don't have red wine?
If you don't have red wine, you can substitute with beef broth or a mixture of vinegar and water (1 tablespoon vinegar to 1 cup of water) for acidity. This will help maintain the flavor profile of the dish without the alcohol content.
How can I thicken the gravy without cornstarch?
If you prefer not to use cornstarch, you can thicken the gravy by simmering it longer to reduce the liquid, or by adding a tablespoon of flour mixed with cold water to avoid lumps. Another option is to use a puréed vegetable, such as potato or carrot, to naturally thicken the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).