Low Fat Classic Pot Roast
Indulge in the comforting flavors of a hearty meal with this Low Fat Classic Pot Roast—a healthier twist on the traditional favorite! Made with lean beef chuck roast and a medley of carrots, celery, and potatoes, this dish is slow-cooked to perfection in a rich, savory broth enhanced with tomato paste, garlic, and fragrant herbs like thyme and bay leaves. Perfect for a family dinner or meal prep, this recipe features minimal added fat, with just a touch of olive oil for searing. The result? Tender, melt-in-your-mouth beef paired with wholesome vegetables, all simmered together into a light and flavorful meal that feels indulgent yet guilt-free. With easy prep and oven-braising for hands-off cooking, this low-fat pot roast is a time-saving, crowd-pleasing masterpiece you’ll return to again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Lean beef chuck roast
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 4 medium Carrots, peeled and cut into chunks
- 3 Celery stalks, cut into chunks
- 2 cups Beef broth, reduced-sodium
- 2 tablespoons Tomato paste
- 1 teaspoon Thyme, dried
- 2 Bay leaves
- 3 medium Potatoes, peeled and quartered
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast with salt and black pepper on all sides.
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 8-10 minutes total. Remove from pot and set aside.
Reduce the heat to medium and add the chopped onion and garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the carrots and celery to the pot, cooking for another 5 minutes while stirring occasionally.
Stir in the beef broth, tomato paste, thyme, and bay leaves, mixing everything until well combined.
Return the beef roast to the pot, submerging it slightly in the broth mixture.
Scatter the potatoes around the roast in the pot.
Cover the pot with a lid and transfer to the preheated oven.
Cook in the oven for 3.5 to 4 hours, or until the roast is very tender.
Remove from oven, discard bay leaves, and allow to rest for 10 minutes before slicing.
Serve the pot roast on a platter with the vegetables and cooking juices. Enjoy your flavorful, low-fat classic pot roast!
Nutrition Facts
Calories |
4304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.1 g | 336% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 33.7 g | ||
| Protein | 320.6 g | 641% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 9572 mg | 204% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
