Im searching for a healthy pot roast recipe any one have one? thanks a billion! - kim

I take the nicest organic roast of beef that I can afford and put it in the crockpot with a tablespoon of onion soup mix. A while later I add veggies like baby carrots, onion. If my men are home I add potatos (but not for me or if it's just me and DH)
Alot of the fat can be trimmed at serving time and some will stay in the fluids left in the crock.

Ingredients:

3 pounds beef, trimmed, boneless boneless beef chuck or round roast
1 1/4 pounds red potatoes, halved (9)
1 1/2 cups baby carrots, fresh
8 ounces green beans, fresh, trimmed
1 red onion, cut into wedges
1 1/2 teaspoons beef bouillon granules, instant bouillon
1 teaspoon dried marjoram, leaves
1 teaspoon dried thyme, leaves
1 teaspoon dried oregano, leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper, black
1/2 cup water

Directions:
Heat oven to 350 Degree F. Arrange roast and all vegetables in ungreased 13x9 inch (3 quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.

Bake at 350 Degree F. oven for 2 to 2-1/2 hours or until beef and vegetables are tender. Serve with pan juices.

Ingredients:

1 (3 lb.) chuck roast, trimmed of fat
2 1/2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 tbsp. oil
2 lg. onions, quartered
1/2 c. chopped celery
1 tbsp. Worcestershire sauce
2 cloves garlic, crushed
2 packs Sweet n' Low
1 bay leaf
1 c. water

Direction:

Dredge meat in flour, salt and pepper. Brown in oil in heavy pan or Dutch oven. Add remaining ingredients. Cover and simmer very slowly over low heat about 3 hours or until meat is very tender.

Ingredients:
1 roast with fat trimmed
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1/2 c. beef broth
3 med. onions, sliced
2 cloves garlic, minced
1/4 c. lemon juice
1/4 c. vinegar
1/4 c. unsweetened pineapple juice
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard

Directions:

Rub meat with salt and pepper. Brown in large Dutch oven over medium heat. Cover pot and turn meat often. Pour off any drippings. Add tomato sauce, broth, onions and garlic and cook over low heat for 1 1/2 hours. Combine remaining ingredients and pour over meat. Cover and cook for 1
hour or until fork tender.

Ingredients:

1 each lean boneless beef chuck
1 (5 lb) roast
1 tbsp cooking oil
1 1/2 tsp rubbed dried sage
1/2 tsp salt substitute
1/4 tsp pepper
1 cup low sodium beef broth
6 each red potatoes, cut in half
4 each carrots, cut into 2 pieces
2 each onions, quartered
5 tsp cornstarch
1/4 cup water
Instructions:

In a Dutch oven, brown roast on both sides in oil. Season with sage,
salt and pepper. Add beef broth. Cover and bake at 325 degrees f for
2 1/2 hours. Add potatoes, carrots and onions. Cover and bake 1 hour
longer or until meat is tender and vegetables are cooked. Remove
roast and vegetables to a serving platter and keep warm. Combine
cornstarch and water; stir into pan juices. Cook until thickened and
bubbly.

Nutritional information per serving:
301 calories; 14 gm fat(sorry don't have fibre content)

Makes 12 Servings