You are here

Creamy Pot Roast And Vegetables

Healthycooking's picture
  Nonstick spray coating 1 Tablespoon
  Beef chuck pot roast 4 Pound (1 Piece)
  Water 3⁄4 Cup (12 tbs)
  Instant beef bouillon granules 1 Teaspoon
  Bay leaf 1 Large
  Potatoes/16 whole new potatoes 4 Medium, peeled and quartered
  Carrots 4 Medium, cut into 1 inch length
  Celery stalks 4 , bias-sliced into 1/2 inch pieces
  Leeks/1 large onion, sliced 2 , sliced
  All purpose flour 3 Tablespoon
  Plain low fat yogurt 1⁄2 Cup (8 tbs)

Spray a Dutch oven with nonstick coating.
Brown meat in the Dutch oven.
Sprinkle with pepper.
Combine water and bouillon granules; pour over roast.
Add bay leaf.
Cover and bake in a 325° oven for 1 hour.
Add potatoes, carrots, celery, and leeks to Dutch oven.
Cover and continue baking for 1 1/2 to 1 3/4 hours more or till meat and vegetables are tender.
Transfer the meat and vegetables to a serving platter; keep warm.
Discard bay leaf.
Skim fat from pan juices, then measure juices.
Add enough water to make 1 cup liquid.
Stir flour into yogurt.
Stir about 1/4 cup pan juices into yogurt mixture.
Add yogurt mixture and remaining pan juices to Dutch oven.
Cook and stir till thickened and bubbly, then cook and stir 1 minute more.
Spoon some sauce over meat and vegetables.
Pass remaining sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1111 Calories from Fat 469

% Daily Value*

Total Fat 52 g80.3%

Saturated Fat 11 g55.1%

Trans Fat 0 g

Cholesterol 401.8 mg133.9%

Sodium 590.1 mg24.6%

Total Carbohydrates 64 g21.2%

Dietary Fiber 8.1 g32.6%

Sugars 10.7 g

Protein 134 g268.9%

Vitamin A 238.1% Vitamin C 83.4%

Calcium 16.6% Iron 23.2%

*Based on a 2000 Calorie diet

Creamy Pot Roast And Vegetables Recipe