WW CLASSIC

Classic Pot Roast

Serves 8 • Gluten Free

• 4 teaspoons olive oil
• 1 (2-pound) bottom or top round beef roast, trimmed
• 2 onions, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 6 juniper berries, crushed (optional)
• ½ cup dry red wine
• 1 (14½-ounce) can petite diced tomatoes, drained, juice reserved
• 1 cup reduced-sodium beef broth
• 1 teaspoon salt
• ¼ teaspoon black pepper

1 Heat oil in Dutch oven over medium heat. Add beef and brown on all sides, about 6 minutes; transfer to plate. Add onions, carrot, celery, garlic, thyme, rosemary, and juniper, if using; cook, stirring, until vegetables are softened, about 10 minutes.

2 Increase heat to medium-high. Add wine, scraping any browned bits from bottom of pot. Return beef to pot; add all remaining ingredients and enough of reserved tomato juice to partially cover meat; bring to boil. Reduce heat and simmer, covered, until meat is fork-tender, about 2 hours.

3 Transfer meat to cutting board and thinly slice across grain into 16 slices. Skim off fat from gravy. Return meat to pot and gently reheat over low heat.

PER SERVING (2 SLICES MEAT AND ⅓ CUP GRAVY): 231 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 81 mg Chol, 475 mg Sod, 6 g Total Carb, 3 g Sugar, 1 g Fib, 34 g Prot, 38 mg Calc. PointsPlus value: 5

Variations

Beer-Braised Pot Roast

Substitute ½ cup reduced-sodium beef broth for wine. Add 1 (12-ounce) bottle of beer with beef in step 2 and prepare as directed.

PER SERVING (2 SLICES MEAT AND GENEROUS ⅓ CUP GRAVY): 237 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 81 mg Chol, 476 mg Sod, 7 g Total Carb, 3 g Sugar, 1 g Fib, 34 g Prot, 38 mg Calc. PointsPlus value: 6

Greek-Style Pot Roast

Gluten Free

Substitute ¾ teaspoon dried oregano for dried thyme in step 1. Add 8 pitted halved Kalamata olives, 1 tablespoon grated orange zest, and a pinch of cinnamon with the tomato juice in step 2 and prepare as directed.

PER SERVING (2 SLICES MEAT AND ⅓ CUP GRAVY): 236 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 81 mg Chol, 505 mg Sod, 7 g Total Carb, 3 g Sugar, 2 g Fib, 34 g Prot, 43 mg Calc. PointsPlus value: 6

Roasted Red Pepper Pot Roast

Gluten Free

Add ½ cup sliced roasted red peppers (not oil-packed) and ½ teaspoon smoked paprika with the tomato juice in step 2 and prepare as directed.

PER SERVING (2 SLICES MEAT AND ½ CUP GRAVY): 234 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 81 mg Chol, 499 mg Sod, 7 g Total Carb, 4 g Sugar, 1 g Fib, 34 g Prot, 39 mg Calc. PointsPlus value: 6