Rosemary-Orange Pot Roast Recipe
Recipe By EatingWell
Not quite your mother's pot roast this version has the tender meat and robust gravy of childhood memories, but it is distinguished by a subtle accent of rosemary and orange zest and a creamy sauce made with whole-grain mustard. A puree of wintered-over root vegetables, such as celery root, rutabaga or parsnips, would make a perfect accompaniment for an early spring meal. For a leaner pot roast, choose bottom round or rump roast. Chuck roast is a bit more tender, but fattier.
4.9
12 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Rosemary-Orange Pot Roast Recipe
- 0.38 teaspoon Extra Virgin Olive Oil, Divided
- 1/4 Large onions, halved and thinly sliced
- 0.38 Cloves Garlic, Minced
- 1/4 tablespoon Chopped Fresh Rosemary
- 1/4 teaspoon Freshly Grated Orange Zest
- 0.38 pound 1 bottom round roast, rump roast or chuck roast, trimmed
- 0.03 teaspoon Salt, plus more to taste
- 0.03 teaspoon Freshly ground pepper
- 0.06 cup Dry red wine
- 0.06 cup Reduced sodium beef broth
- 0.13 tablespoon Cornstarch, plus more as needed
- 0.13 tablespoon Water, Plus More As Needed
- 0.03 cup Low Fat Mayonnaise
- 0.03 cup Low fat plain yogurt
- 1/4 tablespoon Whole grain mustard
Nutrition
value
value
84
calories per serving
3 g Fat3 g Protein10 g Carbs2 g FiberOther
Current Totals
- Fat3g
- Protein3g
- Carbs10g
- Fiber2g
MacroNutrients
- Carbs10g
- Protein3g
- Fiber2g
Fats
- Fat3g
Vitamins & Minerals
- Calcium75mg
- Iron1mg
- Vitamin A97mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B927mcg
- Vitamin B120mcg
- Vitamin C9mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium25mg
- Manganese< 1mg
- Phosphorus38mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell