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 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 Recipe
- 1 Oven
- 2 lbs pot roast - I used chuck, trimmed extra lean
- 1 ½ cups red wine - preferably Cabernet
- 2 tbsp light butter
- 5 garlic cloves - chopped1 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 the 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 pour over roast.
- Cover the roasting pan with aluminum foil.
- Place roast in the oven, and cook for about 1 hour, or until internal temperature reaches 145 degrees.
- Let rest for 10 minutes before slicing.
- Cut into 6 even slices and serve.
Would there be a way to adapt this to a crockpot? I have the all in one crockpot where I can brown meet and cook in the same crock so as to not lose the flavor. If so, how long would it need to cook for on low? 6 hours? 8 hours?