Skinny Pot Roast
Prep Time
15 mins
Cook Time
75 mins
Serves
4
INGREDIENTS
2 teaspoons olive oil
1 1/2 pounds lean top round roast
Salt and pepper
2 teaspoons minced garlic
1 1/2 cups beef stock or broth
3 sprigs fresh thyme
1 bay leaf
2 cups baby potatoes, halved
4 stalks celery, cut into 2-inch lengths
4 carrots, cut into 2-inch lengths
1 yellow onion, peeled and quartered
1 1/2 tablespoons cornstarch or arrowroot starch, mixed into 2 tablespoons water
DIRECTIONS
Heat olive oil in an electric pressure cooker set to “sauté” or “brown”.
Lightly season the round roast with salt and pepper and add to the pressure cooker, browning on both sides. Transfer meat to a plate as you deglaze the pot.
Add the garlic and pour in beef stock to deglaze the bottom of the pot by scraping with a spatula. Return the meat to the pot and add thyme and bay leaf.
Secure the pressure cooker’s lid, close pressure valve, and set to “high pressure” for 65 minutes.
Once the pressure cook time has elapsed, open the pressure valve to quickly release the pressure. Open lid and add potatoes, celery, carrots, and onion over the pot roast.
Secure the pressure cooker’s lid, close pressure valve, and set to “high pressure” for 4 minutes.
Once the pressure cook time has elapsed, open the pressure valve to quickly release the pressure. Transfer pot roast and vegetables to a serving platter.
Set the cooker to “saute” or “brown” and bring the gravy up to a simmer. Mix cornstarch into 2 tablespoons of water and stir into the simmering gravy, letting cook 1 minute or until thickened. Ladle over the pot roast and vegetables before serving.
Mona’s Tips: To make in a slow cooker: Brown the meat in a skillet on the stovetop over medium-high heat. Transfer to a slow cooker with garlic, beef stock, thyme, and bay leaf. Cook on “low” for 7 hours. Stir the vegetables and cornstarch mixture into the slow cooker and set to "high" for 1 final hour.
Ingredient Insider: Top round roasts usually contain at least 1⁄3 less calories than the higher-fat chuck roasts you’d typically use to make a pot roast.
Calories per serving: 485 ∙ Fat: 15g ∙ Net Carbs: 40g ∙ Fiber: 6g ∙ Sugars: 6.5g ∙ Protein: 39g