Light Pot Roast

Recipe by ChipotleChick
READY IN: 2hrs 20mins




  • Trim fat from roast.
  • Spray a dutch oven with cooking spray and preheat to medium.
  • Brown roast on all sides.
  • Drain fat.
  • In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil.
  • Pour over the meat and bring to a boil.
  • Reduce heat, cover and simmer 1 hour.
  • Add potatoes, carrots, celery, and onion to the dutch oven.
  • Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
  • Add more water if needed.
  • Remove meat and vegetables to a platter and keep warm.
  • Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
  • Skim off the fat.
  • You need 1 cup of pan juices, so add water if necessary to make the full cup.
  • Whisk together the 1/4 cup water and flour until smooth.
  • Stir in the pan juices and return to the dutch oven.
  • Cook, stirring constantly, until thickened and bubbly.
  • Cook another minute and serve the gravy with the meat and veggies.