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Beef Pot Roast

Source of Recipe

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Beef Pot Roast

Apidra - Internet
WW Points
Serves 4; serving size: 1/4 Recipe

1-1/4 lb lean beef rump roast (trimmed of fat)
3 Tbsp whole-wheat flour
1 Tbsp Smart Balance Omega oil
Pepper, to taste
1/3 large onion, sliced
2 large potatoes, quartered
2 medium carrots, julienned


Preheat oven to 350°F. Dust roast on all sides with 1 Tbsp flour. Heat oil in a Dutch oven over medium-high heat. Put roast in Dutch oven and brown on all sides. Sprinkle with pepper.

Remove roast; place a low wire rack in Dutch oven. Put roast on rack. Place onion slices on top and around roast. Cover and bake for 2 hours. Add potatoes and carrots; cook 1 more hour. Remove from oven.

Slice meat, put on a warmed platter, and surround with vegetables. Keep warm. Add enough water to juices in Dutch oven to make 2 cups. Put an additional 1/3 cup water in a small bowl; add 2 Tbsp flour and whisk until smooth. Stir into juices in the Dutch oven and cook, stirring constantly, until gravy is bubbly. Simmer 2-3 minutes; stirring occasionally. Serve gravy on the side with the sliced pot roast.

One serving equals: Calories: 320 (Calories from Fat: 65); Total Fat: 7g (Saturated Fat: 2.2g, Trans Fat: 0g); Cholesterol: 75mg; Sodium: 85mg; Total Carbohydrate: 37g; Dietary Fiber: 5g; Sugars: 5g; Protein: 28g ++++ WWP: 6