Zesty Slow-Cooker Italian Pot Roast

Gluten Free
Dairy Free
Very Healthy
Health score
100%
Zesty Slow-Cooker Italian Pot Roast
45 min.
6
428kcal

Suggestions


Are you ready to elevate your dinner game with a dish that’s not only delicious but also incredibly healthy? Introducing the Zesty Slow-Cooker Italian Pot Roast, a meal that brings the warmth of Italian flavors right to your table. This recipe is perfect for busy weeknights or leisurely weekends, as it requires minimal prep time and lets your slow cooker do all the work. With a health score of 100, you can indulge in this hearty main course without any guilt!

This pot roast is a delightful combination of tender beef, vibrant vegetables, and a zesty tomato-based sauce that will tantalize your taste buds. The use of fresh or frozen baby carrots, hearty potatoes, and aromatic herbs like basil and oregano ensures that every bite is packed with flavor and nutrition. Plus, it’s gluten-free and dairy-free, making it suitable for a variety of dietary preferences.

Imagine coming home to the enticing aroma of a perfectly cooked pot roast, ready to be served. Whether it’s for a family dinner or a gathering with friends, this dish is sure to impress. With just 428 calories per serving, you can enjoy a satisfying meal that won’t derail your health goals. So grab your slow cooker and get ready to create a comforting, zesty masterpiece that everyone will love!

Ingredients

  • cups baby carrots fresh whole frozen
  • 2.5 pounds top round beef roast 
  • stalk celery cut into 1
  • 10.8 oz all natural tomato soup canned
  • teaspoon parsley dried crushed
  • 0.5 teaspoon pepper black
  • medium plum tomatoes diced italian
  • medium potatoes cut into quarters (4 cups)
  • tablespoon roasted garlic chopped
  • teaspoon vinegar 
  • 0.5 cup water 

Equipment

  • aluminum foil
  • slow cooker

Directions

  1. PLACE potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker. Season roast with pepper and place on top. MIX soup, water, pepper, garlic, basil, oregano, parsley and vinegar.
  2. Pour over all. COVER and cook on LOW 10 to 12 hr. or until done.** TIP: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water.
  3. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 min. or until mixture boils and thickens. *To roast garlic, place whole garlic bulb on piece of aluminum foil.
  4. Drizzle with vegetable oil and wrap. Roast at 350F. for 45 min. or until soft. Peel and chop garlic. **Or on HIGH 5 to 6 hr.

Nutrition Facts

Calories428kcal
Protein43.74%
Fat20.97%
Carbs35.29%

Properties

Glycemic Index
50.38
Glycemic Load
21.06
Inflammation Score
-10
Nutrition Score
35.810869382775%

Flavonoids

Naringenin
0.07mg
Apigenin
0.94mg
Luteolin
0.07mg
Isorhamnetin
0.06mg
Kaempferol
1.16mg
Myricetin
0.03mg
Quercetin
1.17mg

Nutrients percent of daily need

Calories:427.79kcal
21.39%
Fat:9.83g
15.12%
Saturated Fat:3.33g
20.79%
Carbohydrates:37.21g
12.4%
Net Carbohydrates:31.99g
11.63%
Sugar:7.7g
8.55%
Cholesterol:117.18mg
39.06%
Sodium:346.32mg
15.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:46.12g
92.24%
Vitamin A:6203.05IU
124.06%
Vitamin B6:1.77mg
88.59%
Selenium:54.92µg
78.45%
Vitamin B3:15.04mg
75.18%
Vitamin B12:3.5µg
58.27%
Zinc:8.48mg
56.56%
Phosphorus:521.47mg
52.15%
Potassium:1678.72mg
47.96%
Vitamin C:37.69mg
45.69%
Iron:5.76mg
32.02%
Magnesium:92.16mg
23.04%
Vitamin B2:0.38mg
22.28%
Manganese:0.44mg
22.13%
Vitamin B1:0.33mg
22.11%
Copper:0.42mg
21.23%
Fiber:5.23g
20.9%
Folate:62.86µg
15.71%
Vitamin B5:1.45mg
14.51%
Vitamin K:13.89µg
13.23%
Calcium:80.89mg
8.09%
Vitamin E:0.83mg
5.55%
Source:My Recipes