Healthy Italian Pot Roast |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This tender roast with its rich, savory gravy fills the entire house with a wonderful aroma as it cooks and will bring the family running, promises Karen Schultz Breda from Needham, Massachusetts. Serve with a crusty loaf of bread and tossed salad. Ingredients:
1 beef rump roast or bottom round roast (3 pounds) |
1-1/2 cups water |
6 garlic cloves, minced |
2 bay leaves |
2 tablespoons dried basil |
4-1/2 teaspoons dried oregano |
1-1/2 teaspoons salt |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon garlic powder |
1 tablespoon cornstarch |
3 tablespoons cold water |
Directions:
1. In a Dutch oven coated with cooking spray, brown roast on all sides; drain. Combine the water, garlic and seasonings; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 to 3-1/4 hours or until meat is tender.
2. Discard bay leaves. Remove roast to a serving platter; let stand for 10 minutes. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a measuring cup; skim and discard fat. Transfer to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice beef; serve with gravy. Yield: 12 servings.
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