Pot Roast(Lo-Fat)
A flavorful, low-fat pot roast featuring tender beef, tomatoes, and vegetables, perfect for hearty yet healthy family dinners or gatherings that appreciate classic comfort food.
Ingredients
- 1 boneless lean beef roast (at least 1 1/2 lb.) ⓘ
- 1 (14 1/2 oz.) can stewed tomatoes, chopped ⓘ
- 1/2 cup onion, chopped ⓘ
- 1/2 to 1 cup tomato juice ⓘ
- 1 clove garlic, minced ⓘ
- 2 bay leaves ⓘ
- 2 to 3 beef bouillon cubes ⓘ
- 1 teaspoon dry basil ⓘ
- 1/8 teaspoon pepper ⓘ
- 3 medium potatoes, peeled and quartered ⓘ
- 3 carrots, cut ⓘ
- 1 large onion, sliced in 1-inch lengths ⓘ
Instructions
- Spray a cold Dutch oven with cooking spray.
- Preheat the oven to medium-high heat and brown the beef on all sides.
- Add stewed tomatoes, chopped onion, tomato juice, bay leaves, garlic, bouillon cubes, basil, and pepper to the Dutch oven.
- Reduce the heat to low and simmer, covered, for 1 hour.
Tips & Substitutions
For a more robust flavor, consider adding a splash of red wine or Worcestershire sauce to the pot. If you don't have beef bouillon cubes, you can substitute with beef broth, adjusting the tomato juice to maintain balance. This recipe allows for flexibility with vegetables; feel free to include parsnips or celery for added depth, much like in American recipes.
Serving Suggestions
Serve the pot roast with a side of crusty bread to soak up the delicious juices or alongside a fresh green salad for contrast. It pairs beautifully with the Garden Club Meat Loaf for a hearty meal. Consider garnishing with fresh herbs for added brightness and flavor.
Storage & Reheating
To store leftovers, let the pot roast cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, place in a covered skillet over low heat, adding a splash of broth or water to maintain moisture, or microwave in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast(Lo-Fat) contains roughly 587 calories, with 19g protein, 104g carbohydrates, and 14g fat. It is an excellent source of vitamin A (304% of the Daily Value), vitamin C (118% of the Daily Value), and dietary fiber (82% of the Daily Value). It also contributes 23g 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 beef for this pot roast?
Yes, you can use other lean cuts like chuck roast or round roast, but adjust cooking times as needed. Each cut has different fat content and tenderness, which can affect the final texture and flavor of the dish.
How can I make this recipe more flavorful?
Enhancing the flavor can be achieved by searing the roast longer until a deep brown crust forms. Additionally, incorporating fresh herbs like thyme or rosemary can elevate the taste. Adding a spoonful of Dijon mustard to the sauce can also provide a delightful tang.
Is this pot roast recipe suitable for freezing?
Absolutely! Once cooled, the pot roast can be frozen for up to 3 months. Ensure it's stored in a freezer-safe container or heavy-duty freezer bag. To reheat, thaw overnight in the refrigerator and warm gently on the stove or in the oven.
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).