Wednesday, July 8, 2009

Pot Roast with Tomato Gravy

I am having fun scanning antique and vintage recipe books and scraps. Here's one I recently scanned and altered a bit to to decrease fat and calories


3 pounds beef pot roast
1 cup fat-free beef broth
¼ cup Flour
½ tsp garlic salt
2 tsp salt
1 Tbs Worcestershire sauce
1/8 tsp pepper1 can tomato paste (6 ounces)
3 Tbs Butter or Margarine
1 large onion, sliced
½ cup sliced ripe olives
½ cup fat free sour cream

1. Combine flour, salt, pepper, and garlic salt
2. Dredge pot-roast in seasoned flour and brown butter or margarine. Pour off drippings.
3. Place roast in slow cooker or roasting pan. Add onion, broth, water and Worcestershire sauce, Cover tightly and cook slowly 3 hours.
4. Add tomato paste and olives and cook 1/2 hour or until meat is tender.
5. Remove meat to warm platter
6. Thicken cooking liquid for gravy, if necessary. Stir a small amount of gravy into sour cream and add mixture to remaining Gravy. Cook just until heated through.

Servings: 8 Preparation time: 30 minutes Cooking time: 3-1/2 Hours

Nutrition Facts:
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Calories 293.77 Calories From Fat (31%) 91.71% Daily Value
Total Fat 9.88g 15% Saturated Fat 3.50g 18% Cholesterol 92.03mg 31%
Sodium 1226.39mg 51% Potassium 850.14mg 24%
Carbohydrates 10.38g 3% Dietary Fiber 1.66g 7% Sugar 3.55g Sugar Alcohols 0.00g Net Carbohydrates 8.72g Protein 39.39g 79%
Recipe Source: Invitation to Good Eating
1961-62 National Live Stock and Meat Board
Recipe formatted and exported by Diet Pro from Radium Technologies, Inc.