Healthy Pot Roast

Name: Healthy Pot Roast
Ingredients: 4 lb. very lean eye, top or rump roast; nonstick spray (Pam); 1 (14 1/2 oz.) can stewed tomatoes; 1 large onion, chopped; 1 clove garlic, minced; 2 beef bouillon cubes; 1/2 c. dry red wine; 1 1/2 tsp. dried basil; 1/4 tsp. pepper; 12 tiny red potatoes; 3 medium carrots, sliced; 2 stalks celery, cut up; 2 Tbsp. cold water; 4 tsp. cornstarch

14 ingredients

8 steps

Ingredients

4 lb. very lean eye, top or rump roast
nonstick spray (Pam)
1 (14 1/2 oz.) can stewed tomatoes
1 large onion, chopped
1 clove garlic, minced
2 beef bouillon cubes
1/2 c. dry red wine
1 1/2 tsp. dried basil
1/4 tsp. pepper
12 tiny red potatoes
3 medium carrots, sliced
2 stalks celery, cut up
2 Tbsp. cold water
4 tsp. cornstarch

Directions

1

Trim fat from meat; slice into 3 sections.
2

Spray a Dutch oven with Pam and brown meat on all sides over medium-high heat.
3

Add stewed tomatoes, onion, garlic, bouillon, wine, basil and pepper. Simmer in 350° oven covered for 1 1/2 hours.
4

Cut potatoes in halves (or quarters if large) and add with carrots and celery to meat.
5

Simmer covered for an additional 40 to 50 minutes or until meat and vegetables are tender.
6

Remove meat and vegetables and keep warm.
7

Mix water and cornstarch and add to pan juices, cooking and stirring until thick.
8

Spoon gravy over meat and over vegetables and serve.