Saucy Italian-Style Pot Roast

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 8 Hours, 10 Minutes

Nutritional Information

Calories 330
Caloriesfromfat 15 %
Fat 5.5 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.3 g
Carbohydrate 36 g
Fiber 1.9 g
Cholesterol 65 mg
Iron 0.0 mg
Sodium 250 mg
Calcium 0.0 mg

Ingredients

1 medium onion, coarsely chopped
1 (3-pound) lean beef rump roast
1/4 cup all-purpose flour, divided
2 tablespoons finely chopped fresh oregano or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 medium-size green pepper, coarsely chopped
1 (8-ounce) package presliced fresh mushrooms
2 (14 1/2-ounce) cans Italian-style diced tomatoes, undrained
2 teaspoons minced garlic (about 4 cloves)
16 ounces spaghetti, uncooked
3 tablespoons water

Preparation

Place onion in bottom of a 4-quart electric slow cooker; add beef roast. Sprinkle 2 tablespoons flour, oregano, salt, and crushed red pepper over roast. Add green pepper and next 3 ingredients to slow cooker. Cover and cook on low setting 8 hours or until roast is tender.

When roast is done, cook spaghetti according to package directions, omitting salt and fat; drain well.

While pasta cooks, remove roast from cooker, and slice diagonally across grain; keep warm. Combine remaining 2 tablespoons flour and water, stirring until smooth; add to sauce in cooker. Cook, uncovered, 10 to 15 minutes or until mixture is thickened. Serve meat and sauce over spaghetti.

Note:

Sizes of slow cookers vary. Cut the roast in pieces to fit the shape of your slow cooker, if necessary.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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