Healthier Italian Pot Roast is a flavorful fork-tender roast perfect for cold nights with hearty ingredients like chuck roast, garlic, bell pepper, and tomatoes.
This dinner is sure to become one of your families new favorites. Just like Chicken Meatballs in Marinara, this pot roast recipe allows you to enjoy a classic Italian dish with all the flavors you love minus excess sodium and calories.
HEALTHIER ITALIAN POT ROAST
This roast comes out fall-apart tender every time. It’s the perfect heart-healthy Italian-style meal to feed a big family. Braise the beef lightly in the dutch oven first before cooking it with the broth vegetables and seasoning. This allows the meat to tenderize in the oven, so it comes out juicy and mouthwatering.
One of many great things about Pot Roast is that it tastes delicious served with all kinds of sides. Try serving it over egg noodles, Rotisserie Roasted Potatoes, mashed potatoes, or sweet potatoes. You can also add potatoes and other ingredients like carrots to the dutch oven. After cooking the sauce will have simmered down to a gravy consistency that will be perfect over potatoes or noodles. To keep the meal more low carb try Mashed Cauliflower instead of potatoes.
To make this pot roast low carb and sodium this recipe calls for a low sodium beef broth rather than using red wine. Because red wine has more sugar, it’s much higher in carbohydrates and calories, which makes the dish more Keto friendly. The simpler broth also makes this a cheaper recipe. To make the Pot Roast recipe lighter be sure to trim the excess fat from the roast. Making sure to do this will make your meal have a lot less saturated fat.
You can also cook the pot roast, then let it sit in the fridge overnight to let the excess fat harden. The next day use a spoon to scoop the hardened excess fat off the pot roast, and reheat it. The roast will still be just as tender, flavorful, and delicious!
If you’d like to use a leaner meat than chuck roast, you can use an eye of round cut beef. However, this is a significantly tougher meat and the end result won’t be as tender.
MORE WAYS TO COOK POT ROAST
Crockpot Pot Roast
Slow cooker recipes are a great way to have your roast ready at the end of a long day. To make Slow Cooker Pot Roast. Brown the roast as usual. Once the meat is browned combine it with the broth and other ingredients in the slow cooker. Cook the Pot Roast on low heat for 8 hours, and enjoy your Crock Pot Roast!
Instant Pot Pot Roast
To make Instant Pot Pot Roast start by setting your instant pot to sauté adding olive oil, and browning the beef on all sides. Add the broth, tomato sauce and other ingredients to your instant pot. Set the pot to pressure cooker for an hour. When it’s done cooking release the valve and let sit for 10 minutes. Then remove the Pot Roast from the instant pot and enjoy!
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VARIATIONS ON HEALTHIER ITALIAN POT ROAST
- Add-ins: There are lots of veggies and other ingredients you can easily add to your Beef Pot Roast. Try putting in peeled and chopped carrots, potatoes, and green beans.
- Seasonings: You can also add additional flavor to your Pot Roast through the seasonings you use. Add a teaspoon or so of Italian Seasoning, fresh parsley bay leaf, garlic powder, or minced garlic cloves. You can even add Worcestershire sauce for a more smoky flavor in your beef roast.
- Other meat options: Instead of using a chuck roast you can try this Healthy Pot Roast with a tri-tip sirloin, brisket, rump roast, or round roast. You may need to adjust the cooking time depending on the cut of meat you may need to adjust the cooking time. Just remember that beef has to reach on internal temperature of 145 degrees Fahrenheit to be considered done.
MORE HEALTHY ITALIAN DISHES
HOW TO STORE HEALTHIER ITALIAN POT ROAST
- Serve: Once you’ve cooked Pot Roast you shouldn’t leave it at room temperature for more than 2 hours.
- Store: Stored in an airtight bag or container Pot Roast will stay good in the fridge for four days.
- Freeze: Pot Roast will keep well in the fridge for up to 6 months. Let it defrost in the refrigerator before reheating to serve the leftovers.
- 4 pounds beef chuck roast , trimmed of all excess fat
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 cups low sodium beef broth
- 15 ounces diced tomatoes
- 2 stalks celery , sliced thinly
- 1 green bell pepper , diced
- 1 yellow onion , diced
- 1/4 cup tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Preheat oven to 325 degrees.
- Season beef with salt and pepper.
- In a large dutch oven on medium high heat, sear the beef on both sides, about 5-6 minutes each side.
- Add in the rest of the ingredients, stir well to combine.
- Cover, and cook in the oven for 3 hours.