There’s something about pot roasts that just take me back to my childhood and coming in from a chilly fall day to the aroma of a juicy, tender roast in the oven. As a Weight Watchers member, I try to avoid red meat most of the time due to it being higher in Points Plus and higher in cholesterol. But every now and then, I reward myself, and this Cabernet Beef Pot Roast Recipe is a perfect treat. The key in this dish is REALLY getting that roast trimmed of fat. I usually have the butcher trim it for me at the store, then I spend about 10 minutes going over it really well myself and trimming as much fat as possible. Occasionally, I’ll find some really good lean, pre-packaged ones at the store that don’t need trimming at all – like the one I used for this post. And the bonus is that the nutritional stats of the meat were on the label, so I was able to see how much fat was in the meat. The one I used had just 3.5g of fat per 4oz, which was AWESOME. The roast is seasoned and then braised in a red wine broth. It’s very simple, allowing for the true flavor of the beef to shine through. I’m thrilled to have found a healthy pot roast recipe that allows me to enjoy red meat more often!
Cabernet Beef Pot Roast
Moist, juicy, and wonderfully flavored, this Cabernet Pot Roast is a classically delicious meal. By trimming most of the fat from the beef, you’ll get a much lighter version of the traditional American meal.
- 2 lbs pot roast (I used chuck, trimmed extra lean)
- 1 1/2 cups red wine, preferably Cabernet
- 2 tbsp light butter
- 5 garlic cloves, chopped
- 1 tsp dried thyme
- 1 tsp mustard seed
- Salt and pepper to taste
- Preheat oven to 325 degrees and spray a small roasting pan with cooking spray or an olive oil mister.
- Melt butter in a medium, nonstick skillet set over medium high heat. Season roast on all sides with salt and pepper.
- Place roast in skillet and brown evenly on all sides. Remove from pan and place into prepared roasting pan and set aside.
- To the same pan that was used for browning the meat, add garlic and sauté until fragrant, about 1 minute.
- Add in wine, mustard seed, and thyme and stir, making sure to scrape up the browned bits on the bottom of the pan. Bring to a simmer, then remove from heat and our over roast. Cover roasting pan with aluminum foil.
- Place roast in oven, and cook for about 1 hour, or until internal temperature reaches 145 degrees.
- Let rest 10 minutes before slicing. Cut into 6 even slices and serve.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 15 minute(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Entire recipe makes 6 servings
Serving size is 1 slice
Each serving = 4 Points +
PER SERVING: 201 calories; 6g fat; 1.5g carbohydrates; 29g protein; 0g fiber