Pot Roast with Gravy

3.3
(31) 26 Reviews
Prep Time
15
min.
Total Time
6
hr.
15
min.
Servings

1 serving

Comfort food without calorie overload. This pot roast with savory gravy, carrots and potatoes is prepped in 15 and comes out of the slow cooker low fat and low cal.

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What You Need

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Make It

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  • Place meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
  • Remove meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter; cover.
  • Mix flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.

Creative Leftovers

Cool, then refrigerate any leftovers. To serve as a sandwich, spread split kaiser roll with 1 Tbsp. KRAFT Real Mayo Mayonnaise; sprinkle with 2 tsp. KRAFT Grated Parmesan Cheese. Add 3 oz. sliced leftover cooked meat, 2 Tbsp. leftover cooked onions and 1 KRAFT Singles. Wrap in foil. Bake in 375ºF oven 15 min. or until heated through.

Substitute

Prepare using any other boneless beef pot roast, such as a rump, bottom round, shoulder or arm roast.

Note

Add 1/2 cup water to the barbecue sauce if a milder flavor is desired.

Servings

  • 1 serving

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Vegetable
  • 3 Meat (L)

Nutrition Bonus

The colorful carrots in this low-calorie, low-fat dish are an excellent source of vitamin A.

Nutritional Information

Serving Size 1 serving
AMOUNT PER SERVING
Calories 350
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 80mg
Sodium 600mg
Carbohydrate 43g
Dietary fiber 4g
Sugars 24g
Protein 28g
   
Vitamin A 210 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • litsa522 |

    The potatoes had a weird after taste. I think the recipe would be better as a pulled beef sandwich. I took the meat, cut it up and put it on a toasted bun with cheese. It tasted a lot better like this. If I ever decide to make it again I would season the beef, add the onion and the bbq sauce with a little bit of water and cook on low for 6 hours. I cooked mine on low for 7 and it came out dry.

  • mrspastewski |

    After reading all the reviews, I was a little worried but I made this recipe as stated (except I used Stubbs BBQ sauce instead of Kraft and I used Whole Wheat flour instead of all purpose) and it was delicious!!! My husband loved it and ate seconds! Once you take the veggies out of the sauce to make the gravy, you can just leave them out and they have a nice smokey flavor without being soaked in the sauce (if you prefer less sauce). It was very easy to make and I will definitely make it again!

  • smygelski |

    Looked interesting but I would think too much BBQ sauce. Maybe use half of the BBQ and some beef broth? Just might try since we don't eat much red meat at all but was looking for a slow cooker roast.

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