This delicious Weight Watchers Pot Roast recipe makes a lovely main course for any Hanukkah or Christmas dinner. It’s flavorful, soft, tender and juicy, and packs in only 6 Points per serving. You can even turn leftovers into flavorful steak sandwiches or eat some for breakfast with scrambled eggs. The herb crusted coating gives it a lovely aroma and an aesthetic beauty, so it will look gorgeous on your holiday dinner table! Most pot roast recipes can be pretty fattening and high in Points, but the way this one is prepared, all the taste of a traditional, juicy roast beef is maintained, but much of the extra fat and calories have been eliminated. Pair it up with some yummy salads and veggies, or stay tuned into LaaLoosh to get my AWESOME Holiday Mashed Potato Recipe, and serve it up with that. If you are a conscious Weight Watcher looking for an amazing Hanukkah or Christmas pot roast to serve up this holiday, give this delicious holiday roast recipe a try. You’ll be glad you did – and so will your dinner guests!

Weight Watchers Herb Crusted Pot Roast Recipe

Ingredients:
- 4 pounds lean whole beef ribs (Kosher beef if you are preparing for Hanukkah)
- 1 1/2 tsp table salt
- 1/2 tsp black pepper
- 2 medium garlic cloves
- 1/4 cup
- Dijon mustard
- 2 tbsp reduced-calorie mayonnaise
- 1 1/2 tsp horseradish sauce
- 1/4 cup parsley
- 2 tbsp thyme
- 2 tbsp dill

Directions:
Preheat oven to 375°F. Season roast with salt and pepper.
In a small bowl, combine garlic, mustard, mayonnaise and horseradish. In another small bowl, combine parsley, thyme, dill and 1 tablespoon of mustard mixture.
Place meat, rib-bone down, in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110°F. Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
Continue cooking roast until a thermometer inserted in center of meat registers 140°F for medium, or longer until desired degree of done-ness. Cover loosely with foil and then let stand 20 to 30 minutes before carving into 12 thick slices.

Makes 12 serving (12 slices).
One serving is one slice
Each serving = 6 Weight Watchers Points

Who doesn’t love a good All American pot roast? This classic meal takes me back to being a kid in snowy Pennsylvania, when I would come inside from being out playing in the snow and the fragrance of Mom’s pot roast would send my olfactory sensors into overdrive. So, I’m sharing my recipe (the Weight Watchers version) with you in the hopes that you’ll savor it the same way I have.

This method of cooking an inexpensive cut of meat makes it so tender that this recipe will always be one of my favorite meals. And the best part is that it’s assembled very quickly, in 15 minutes or less, and then requires no more attention until it is done! Woo hoo!

Pot Roast Recipe

3 1/2 pounds sirloin tip roast, trimmed
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, peeled and sliced
3 potatoes — peeled and quartered
2 Small onions – sliced
1 Stalk celery — cut in 2″ pieces
1 2 oz jar mushrooms – drained or 1/4 cup mushroom gravy
3 tablespoons flour
1/4 cup water

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving. Serves 4 to 6.

Weight Watchers Points Value = 7 (WW Points)