Ww 9 Points Yankee Pot Roast
Discover the comfort of a hearty, low-point meal with this Weight Watchers 9 Points Yankee Pot Roast! This recipe transforms a lean, tender beef chuck roast into a flavorful masterpiece, slow-cooked with savory vegetables like carrots, celery, and red potatoes, all bathed in a rich, herb-infused broth. Perfectly seasoned and thickened with a luxurious gravy, this classic dish is both wholesome and satisfying while staying mindful of calories. With just 20 minutes of prep time and a long, gentle oven cook, this pot roast is ideal for cozy family dinners or meal prep. Serve it warm, ladled generously with its velvety sauce, and enjoy every bite of this Weight Watchers-friendly comfort food classic.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, trimmed of fat
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 piece Yellow onion, large, diced
- 4 pieces Carrots, peeled and cut into chunks
- 2 pieces Celery stalks, chopped
- 4 pieces Red potatoes, quartered
- 3 pieces Garlic cloves, minced
- 2 tablespoons Tomato paste
- 3 cups Beef broth, low-sodium
- 2 pieces Bay leaves
- 3 pieces Fresh thyme sprigs
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast evenly with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste to the pot. Cook for 1 minute until fragrant.
Return the seared roast to the pot. Add the beef broth, bay leaves, and thyme sprigs. Bring to a boil, then cover the pot with its lid and transfer it to the preheated oven.
Cook the roast in the oven for 2 1/2 hours. After that, remove the pot from the oven and stir in the quartered red potatoes.
Return the pot to the oven and cook for an additional 30-45 minutes, or until the potatoes are fork-tender and the beef shreds easily with a fork.
Remove the beef and vegetables from the pot and set aside, covered, to keep warm.
Discard the bay leaves and thyme sprigs from the cooking liquid. Skim off any excess fat from the surface if needed.
In a small bowl, mix cornstarch and water until smooth. Stir this slurry into the cooking liquid and simmer over medium heat until thickened to a gravy consistency, about 5 minutes.
Serve the pot roast warm, with the vegetables and gravy spooned over the top. Enjoy!
Nutrition Facts
Calories |
2599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 35.4 g | ||
| Protein | 269.0 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 8860 mg | 189% | |
*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.
