Back to the Cutting Board

Classic Pot Roast

adapted from Weight Watchers New Complete Cookbook ^[1]

Dinner | Servings: 8
Prep time: 20 min | Cook time: 2 hours 10 min | Total time: 2 hours 30 min

Ingredients

• 2 tbsp. + 2 tsp. olive oil
• 2 lbs. bottom or top round boneless beef roast, trimmed of all visible fat
• 2 onions
• 1/2 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 tsp. finely chopped fresh rosemary or 1/2 tsp. dried
• 1 1/2 tsp. finely chopped fresh sage or 1/2 tsp. dried
• 1/2 cup dry red wine (Substitute: beef broth)
• 1 (15 oz.) can plum tomatoes (with juice), roughly chopped
• 3 – 4 medium red potatoes, cut up into 1/2 – 1 inch chunks
• 1 – 1 1/2 cups low sodium beef broth
• 1/2 tsp. salt
• Pepper, to taste

The Process

1. In a large nonstick pot/saucepan over medium heat, heat the oil. Add the roast and brown on all sides, about 6 minutes. Transfer the roast to the plate. Add the onions, carrot, celery, garlic, rosemary and sage to the pan. Saute, stirring constantly, until the vegetables are golden and fragrant, about 10 minutes.
2. Add the wine (or broth), turning up the heat slightly and scraping up any browned bits from the bottom of the pan. Return the roast to the pan and cook 2 minutes. Stir in tomatoes, potatoes, broth, salt and pepper (the liquid should cover about 1/2 to 3/4 of the meat, use less broth if it’s getting too high); partially cover and bring to a boil. Reduce the heat, cover, and simmer gently, turning the meat occasionally, until tender when tested with a fork, about 2 hours.

3. 

   Slice the meat thinly across the grain. Return the meat to the pot and warm over low heat.

Nutrition info:

Serving size: 2 slices of meat with 1/3 cup gravy
Calories: 202
Fat: 10g
Carbohydrates: 5g
Fiber: 1g
Protein: 7g