Classic Pot Roast
This recipe was from my Weight Watchers cookbook and the points are in PointsPlus values. This was the first time I made something from the Weight Watchers cookbook for Sol and I think he was a little nervous about this “healthy eating.” How good could it taste if it was “healthy?” Oh, quite delicious, let me tell you! The meat was juicy and tender – it may have looked on the dry side, but it was definitely perfect for a pot roast! And the herbs! Oh my! The taste of the whole dish was absolutely perfect and spot on. Sol sure learned his lesson about my “healthy food.” Just because it’s healthy, doesn’t mean it can’t taste good!
Classic Pot Roast
(6 PointsPlus per serving)
- 4 teaspoons olive oil
- 1 (2-pound) *bottom or top round beef roast, trimmed
- 2 onions, chopped
- 1 carrot, chopped (we just used a small bag of baby carrots and didn’t chop them at all)
- 1 celery stalk, chopped (we both dislike celery so we skipped it)
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 6 juniper berries, crushed (optional, we didn’t use them)
- 1/2 cup dry red wine
- 1 (14.5 ounce) can petite diced tomatoes, drained, juice reserved
- 1 cup reduced-sodium beef broth
- 1 teaspoon sal
- 1/4 teaspoon black pepper
- Heat oil in Dutch oven over medium heat. Add beef and brown on all sides, about 6 minutes; transfer to plate.
- Add onions, carrots, celery (if using), garlic, thyme, rosemary and juniper (if using); cook, stirring, until vegetables are softened, about 10 minutes.
- Increase heat to medium-high. Add wine, scraping any browned bits from bottom of the pot. Return beef to pot; add all remaining ingredients and enough of reserved tomato juice to partially cover meat; bring to boil.
- Reduce heat and simmer, covered, until meat is fork-tender, about 2 hours.
- Transfer meat to cutting board and thinly slice across grain into 16 slices. Skim off fat from gravy. Return meat to pot and gently re-heat over low heat.