Light Pot Roast Recipes

LIGHT POT ROAST

Steps:

• Trim fat from roast.
• Spray a dutch oven with cooking spray and preheat to medium.
• Brown roast on all sides.
• Drain fat.
• In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil.
• Pour over the meat and bring to a boil.
• Reduce heat, cover and simmer 1 hour.
• Add potatoes, carrots, celery, and onion to the dutch oven.
• Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
• Add more water if needed.
• Remove meat and vegetables to a platter and keep warm.
• Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
• Skim off the fat.
• You need 1 cup of pan juices, so add water if necessary to make the full cup.
• Whisk together the 1/4 cup water and flour until smooth.
• Stir in the pan juices and return to the dutch oven.
• Cook, stirring constantly, until thickened and bubbly.
• Cook another minute and serve the gravy with the meat and veggies.

COOKING LIGHT'S CROCK POT ITALIAN POT ROAST

Steps:

• Slice roast in half for even cooking; place in crock pot.
• Add onion and remaining ingredients.
• Cover and cook on high setting 5 hours or until roast is tender.
• Or, cover and cook on high setting one hour; reduce to low setting, and cook 7 hours.
• Slice meat to serve.