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Italian-Style Pot Roast

It really is possible to to find a dish that's low in fat, easy to prepare and delicious all at once. This Italian pot roast will have you going for seconds. — Margret Rubbo, Livonia, Michigan
  • Total Time
    Prep: 40 min. Bake: 2-1/4 hours
  • Makes
    8 servings


  • 1 beef rump roast or bottom round roast (2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 2 medium onions, halved and sliced
  • 1 medium green pepper, halved and sliced
  • 4 garlic cloves, minced
  • 1/2 cup dry red wine or reduced-sodium beef broth
  • 1 can (28 ounces) whole tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons Italian seasoning
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 pound small red potatoes, quartered
  • 6 medium carrots, cut into 2-inch pieces
  • 4 celery ribs, cut into 2-inch pieces


  • Preheat oven to 325°. Pat roast dry with a paper towel; sprinkle with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown roast on all sides. Remove from pan.
  • In same pan, heat remaining oil over medium heat; saute onions and pepper until tender, 4-6 minutes. Add garlic; cook and stir 1 minute.
  • Add wine, stirring to loosen browned bits from pan; stir in tomatoes, tomato sauce, Italian seasoning, soy sauce and Worcestershire sauce. Add roast and remaining vegetables; bring to a boil.
  • Transfer to oven; bake, covered, until meat is fork-tender, 2-1/4 to 2-1/2 hours.
    Freeze option: Place sliced pot roast and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts
1 serving: 288 calories, 10g fat (2g saturated fat), 68mg cholesterol, 685mg sodium, 25g carbohydrate (8g sugars, 6g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

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