Heart Healthy
This one-pot meal is a delicious dish to serve on a weekend night when you have extra time to let it slow cook in the oven for a couple of hours. Once you taste it, you'll agree it was worth the wait.
Print Recipe
Slow-Cooked Pot Roast
-
Servings:
6
-
Serving Size :
3 ounces beef and 1/2 cup vegetables
Ingredients
-
1 tablespoon olive oil -
1 1/2 lb. beef top round roast -
1/2 teaspoon pepper -
1/4 teaspoon salt -
3 clove garlic -
2 stalk celery -
2 potatoes -
2 carrots -
1 medium yellow onion -
1 cup water
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 325˚F. -
In a large, heavy ovenproof pot, heat the oil over medium heat, swirling to coat the bottom. Cook the beef for 2 to 3 minutes on each side. -
Sprinkle the pepper and salt over the beef. -
Stir in the garlic, celery, potatoes, carrots, onion, and water. -
Bake, covered, for 2 hours. -
Let the beef rest on a large cutting board, covered loosely with aluminum foil, for 15 minutes. (This allows the juices to redistribute so the beef stays moist.) Slice the beef into thin slices. Place on a large serving platter. Drizzle the pan juices over the beef. -
Using a slotted spoon, transfer the vegetables onto the serving platter or into a large serving bowl.
Tip: To save money when shopping for steaks, buy a roast, like a loin roast, rather than individual steaks. You can ask the butcher to slice it for you at no charge.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 211 | |
|---|---|---|
| Total Fat | 5.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 57 mg | |
| Sodium | 158 mg | |
| Total Carbohydrate | 15 g | |
| Dietary Fiber | 3 g | |
| Sugars | 3 g | |
| Protein | 25 g | |
Dietary Exchanges
3 lean meat, 1 vegetable, 1/2 starch
-
Servings:
6
-
Serving Size :
3 ounces beef and 1/2 cup vegetables
Ingredients
-
1 tablespoon olive oil -
1 1/2 lb. beef top round roast -
1/2 teaspoon pepper -
1/4 teaspoon salt -
3 clove garlic -
2 stalk celery -
2 potatoes -
2 carrots -
1 medium yellow onion -
1 cup water
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 325˚F. -
In a large, heavy ovenproof pot, heat the oil over medium heat, swirling to coat the bottom. Cook the beef for 2 to 3 minutes on each side. -
Sprinkle the pepper and salt over the beef. -
Stir in the garlic, celery, potatoes, carrots, onion, and water. -
Bake, covered, for 2 hours. -
Let the beef rest on a large cutting board, covered loosely with aluminum foil, for 15 minutes. (This allows the juices to redistribute so the beef stays moist.) Slice the beef into thin slices. Place on a large serving platter. Drizzle the pan juices over the beef. -
Using a slotted spoon, transfer the vegetables onto the serving platter or into a large serving bowl.
Tip: To save money when shopping for steaks, buy a roast, like a loin roast, rather than individual steaks. You can ask the butcher to slice it for you at no charge.