fbpx

Healthy Pot Roast

B-SLim Vitamin B12 with Folate

“Comfort foods” and “healthy foods” rarely fall into the same category. Unless you’re Foodie Flavor, and you can find a way to make almost any meal perfectly on-plan. Like this healthy way to prepare a steak and potatoes dinner! Or this week’s pot roast recipe that you’ll never believe you found on a weight loss blog.

This healthy pot roast is easy to prepare in your slow cooker, and even easier to double or triple to feed a large family. If you don’t have a slow cooker, try preparing it in your oven at a low temperature, about 275 degrees, and cook it for about 2 hours. It’s an especially delicious recipe with a cup or bowl of Cream of Broccoli Soup, and nothing says “comfort” like Sweet Potato Cupcakes for dessert, or on the go.

Healthy Slow Cooker Pot Roast Recipe and Ingredients

  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dill weed, divided
  • 8 ounces boneless chuck roast, trimmed
  • 1/4 cup apple cider vinegar
  • 1 bay leaf
  • 4 baby redskin potatoes, cut in half
  • 1/2 teaspoon Morton® Lite Salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Greek yogurt

In a small dish, combine nutmeg with half of dill. Rub mixture all over outside of chuck roast.

Heat a skillet over high heat and coat with zero-calorie cooking spray. Add roast and cook until brown, turn and brown. Repeat until all sides of roast are well seared. Remove to slow cooker.

Add apple cider vinegar and bay leaf to slow cooker. Arrange potatoes around chuck roast and sprinkle roast and potatoes with salt and pepper.

Cook on low for 6-8 hours, or until meat is tender.

Using two forks, remove meat to cutting board and let rest. Use a slotted spoon to remove potatoes. Divide between two plates.

Carefully transfer drippings in slow cooker to a sauté pan on the stovetop. Turn heat to medium high and cook just until mixture comes to a boil. Add yogurt, whisking to combine. Add reserved dill and stir well.

Slice roast against the grain of the meat and place on plates with potatoes. Pour yogurt mixture over the top. Garnish with additional fresh dill, if desired.

Makes 2 servings