Savory Pot Roast

Oxmoor House
10 servings


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1 (2 1/2-pound) lean bottom round roast
Vegetable cooking spray
2 teaspoons vegetable oil
2 cups canned no-salt-added beef broth, undiluted
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon pepper
1 (8-ounce) can no-salt-added tomato sauce
2 bay leaves
2 large carrots, scraped and cut into fourths
2 stalks celery, cut into fourths
1 large onion, peeled and cut into fourths


Trim fat from roast. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add roast; cook until browned on all sides. Add beef broth and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add carrot, celery, and onion; cook 45 minutes or until meat is tender. Remove and discard bay leaves. Reserve vegetables for other uses, if desired.

Remove meat from broth, and cut into 5 (6-ounce) portions; place in 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 4 days or in freezer up to 3 months. Strain broth, and reserve for other uses, if desired.

Created date

August 2009

Nutritional Information

Calories 175
Caloriesfromfat 28 %
Fat 5.5 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.3 g
Carbohydrate 2.8 g
Fiber 0.0 g
Cholesterol 65 mg
Iron 0.0 mg
Sodium 66 mg
Calcium 0.0 mg