ITALIAN-STYLE POT ROAST

Italian-Style Pot Roast image

It really is possible to to find a dish that's low in fat, easy to prepare and delicious all at once. This Italian pot roast will have you going for seconds. - Margret Rubbo, Livonia, Michigan

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 16

Previous Next

Ingredients

1 beef rump roast or bottom round roast (2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 medium onions, halved and sliced
1 medium green pepper, halved and sliced
4 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium beef broth
1 can (28 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
2 teaspoons reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
1 pound small red potatoes, quartered
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces

Steps:

Preheat oven to 325°. Pat roast dry with a paper towel; sprinkle with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown roast on all sides. Remove from pan., In same pan, heat remaining oil over medium heat; saute onions and pepper until tender, 4-6 minutes. Add garlic; cook and stir 1 minute., Add wine, stirring to loosen browned bits from pan; stir in tomatoes, tomato sauce, Italian seasoning, soy sauce and Worcestershire sauce. Add roast and remaining vegetables; bring to a boil., Transfer to oven; bake, covered, until meat is fork-tender, 2-1/4 to 2-1/2 hours. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 685mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges