This Low Calorie Pot Roast is just 268 calories and is packed with 31.1g of protein. Originally a slow cooker recipe, I recently updated this healthy for roast recipe to include stove-top directions as well.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 pound chuck roast
- 1 tablespoon flour
- 2 teaspoons paprika
- 3 garlic cloves
- 1 onion
- 1 pound potatoes
- 4 carrots
- 8 ounces white mushrooms
- 4 celery stalks
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh rosemary
- 4 sage leaves
- 1 cup red wine (or more beef broth)
Low Calorie Pot Roast
Healthy Pot Roast Meal Prep and Storage
Meal Prep – Cook the pot roast and then allow to cool completely. Add single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids).
Storage – Will hold in the refrigerator for 4 days, and a month in the freezer.
Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low, or defrosted stew for 5-10 minutes over medium-low heat.
Low Calorie Pot Roast Recipe
More Low Calorie One Pot Meals:
Low Calorie Pot Roast
Ingredients
- 1 tablespoon olive oil
- 3 pound chuck roast
- 1 tablespoon flour all-purpose or gluten free
- 2 teaspoons paprika
- 3 garlic cloves chopped
- 1 onion chopped
- 1 pound potatoes cut into 1-inch cubes
- 4 carrots peeled and cut into thirds
- 8 ounces white mushrooms halved
- 4 celery stalks cut into 1-inch slices
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh rosemary
- 4 sage leaves minced
- 1 cup red wine or more beef broth
Instructions
Slow Cooker Directions:
- In a skillet (or your slow cooker if it has a sauté setting) heat the oil over medium-high heat.
- Rub the beef in the flour and paprika, then add to the skillet, and brown on all sides.
- Once browned, move to the slow cooker.
- Add in the garlic, onion, potatoes, carrots mushrooms, and celery.
- Pour in 1 cup of broth to the skillet and cook on medium-high heat scraping all of the browned bits off the bottom of the pan.
- Add the cooked broth, the remaining broth, tomato paste, rosemary, sage and red wine to the slow cooker.
- Cover and cook on high for 3 hours, or on low for 6-9 hours.
- Remove the beef to a plate, and use two forks to shred into large chunks. Add back to the pot, along with any juices on the plate.
- Cook, uncovered for the last hour of cooking to help thicken the sauce.
- Serve hot.
Stove-Top Directions:
- In a large pot heat the oil over medium-high heat.
- Rub the beef in the flour and paprika, then add to the skillet, and brown on all sides.
- Once browned, move the meat to a plate.
- To the pot add in the onion, potatoes, carrots, and celery. Cook for 10 minutes mixing often until partially cooked.
- Add in the garlic and the mushrooms and cook for another 2 minutes until the garlic is fragrant.
- Pour in 1 cup of broth to the pot and continue cooking while scraping all of the browned bits off the bottom of the pan.
- Add the remaining broth, tomato paste, rosemary, sage and red wine to the pot and mix well.
- Add the beef back to the pot and spoon some sauce over the top.
- Cover and cook on low heat for 3 hours, until the beef is fork tender.
- Remove the beef to a plate, and use two forks to shred into large chunks. Add back to the pot, along with any juices on the plate.
- Cook, uncovered on medium-high heat for an additional 20 minutes to help thicken the sauce.
- Serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Pot Roast
Low Sodium Tips: Omit the salt from the recipe and get low sodium broth. Add a good squeeze (1-2 tablespoons) lemon juice to the sauce before serving.
More Weight Loss Recipes:
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Article History:
- Originally written and published January 4, 2021 by Audrey Johns
- Updated on September 14, 2023 by Audrey Johns
This was so good! Had some issues with my crock pot not being big enough. Switched to the low setting on my IP. Came home and the veggies were still hard. Ended up finishing the veggies in the microwave and the meat under pressure for 5 minutes. Nothing wrong with the recipe. Just my kitchen equipment. So dinner was late but it was worth waiting for.