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.
Pot roast recipes are a great way to feed a lot of people, or make a lot of leftovers. This impressive recipe is low in calories, so you can enjoy it without ruining your diet.
Low Calorie Pot Roast
What You’ll Find in this Article:
Ingredients in Healthy Pot Roast
I packed this healthy pot roast with good for you ingredients like carrots, onions and potatoes.
If you can’t have potatoes, swap them out for cauliflower florets or just skip them all together.
Shopping List for Skinny Pot Roast:
- Olive oil
- Chuck roast
- Flour (all-purpose or gluten free)
- Paprika
- Garlic
- Onion
- Potatoes
- Carrots
- White mushrooms (optional)
- Celery stalks
- Beef broth
- Tomato paste
- Rosemary
- Sage leaves minced
- Red wine (optional) or more beef broth
I love that you can make this pot roast recipe with or without wine. So, if you are opposed to using alcohol in your cooking, or are you just don’t want to spend the extra money. You can use more beef broth in its place. It’s just another way to make this chuck roast recipe easy, and accessible to all.
How to Make Low Calorie Pot Roast
I recently updated this recipe to include stovetop directions. Originally a slow cooker pot roast recipe, I have adapted it to the stove top for those who don’t have a slow cooker.
How to Make Healthy Pot Roast:
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.
Low Calorie Pot Roast Recipe
This healthy pot roast recipe can be made in the slow cooker or on the stovetop! It’s just 268 calories for 1.5 cups, leaving you enough calories for seconds or for a piece of bread to dip into the sauce.
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
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.
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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.