Slow Cooker Italian Pot Roast
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds beef rump roast (fat trimmed)
- 1 onion, diced
- 1 cup celery, chopped
- 2 tablespoons water
- 4 ounces tomato sauce
- 2 tablespoons red wine vinegar
- ½ cup low-sodium chicken broth
- 1 bay leaf
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon whole wheat flour
- 2 cups chopped carrots
- 3 russet potatoes, chopped
Directions
- Heat olive oil in a large skillet and brown roast on all sides. Place roast in the slow cooker.
- Sauté in the same skillet the onion and celery until onions start to caramelize.
- Pour onions and celery in the slow cooker and add water to the hot skillet. Mix around to remove browned cooking residue and add the water into the slow cooker.
- In a small bowl, mix tomato sauce, red wine vinegar, chicken broth, bay leaf, Italian seasoning, garlic, black pepper, and whole wheat flour. Pour over meat and onions.
- Cook on low for 6 hours.
- Add carrots and potatoes and cook for another 2 hours until vegetables are tender.
- Remove roast from the slow cooker and shred using two forks.
- Add back to the slow cooker and add salt and pepper to desired taste.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 310 (80 from fat) |
| Total fat | 8g |
| Saturated fat | 2.5g |
| Cholesterol | 70mg |
| Sodium | 320mg |
| Carbohydrate | 29g (4g dietary fiber, 5g sugar) |
| Protein | 29g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
