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WW Recipe of the Day: Oven Pot Roast with Vegetables
It’s finally beginning to feel just a little bit fall like here in Phoenix. Thank goodness. So I decided to turn the oven on to make a simple pot roast with fresh vegetables and horseradish sauce.
I live with a guy who absolutely adores meat and potatoes – especially braised meats like pot roast. He enjoyed the slow cooker Italian style pot roast I made a while back.
So I was confident this old-fashioned oven pot roast with vegetables – calling for lean bottom round roast, carrots, turnips and potatoes – would be a winner with him.
I found this recipe while scanning my copy of Weight Watchers Comfort Classics: 150 Favorite Home-Style Dishes (affiliate link), which is absolutely brimming with the kinds of home-style recipes my family loves best.
I’ve made several recipes from it and they’ve all turned out delicious. And I’ve got a dozen more marked to try. It’s quickly becoming one of my go-to cookbooks.
I followed the recipe pretty much exactly, which is something unusual for me. The only change I made was to substitute dried thyme for fresh, since it was all I had. And since they didn’t have bottom round roast at the market – I substituted boneless cross rib, which was on sale, instead.
And the healthy horseradish sauce for this oven pot roast with vegetables couldn’t have been easier; Just a stirring together of Greek yogurt, prepared horseradish and Dijon mustard.
Both Rod and Mac loved it and ate two generous platefuls each. So, that would be my only caution to you. The recipe says that this will serve 8, which is only true if you are going to really stick to Weight Watchers sized portions. If you’re feeding hungry guys or bigger eaters, I would say, plan on feeding 4 to 6 at most.
How Many Calories and WW Points in this Oven Pot Roast Dinner?
According to my calculations, each serving has about 287 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
Recipe Notes
Feel free to substitute cubes of sweet potatoes, butternut squash or parsnips for the baby potatoes, carrots or turnips in this oven pot roast with vegetables recipe.
I liked the horseradish sauce but thought it made a lot, so will make only half as much next time.
If you’ve made this Oven Pot Roast with Horseradish Sauce, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Simple Oven Pot Roast with Vegetables and Horseradish Sauce
Ingredients
- 2 pounds boneless bottom round roast, trimmed
- 3/4 teaspoon salt
- 2 teaspoons olive oil
- 1/2 cup reduced-sodium beef broth
- 1 onion, chopped
- 3 garlic cloves, pressed
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1-1/4 pounds baby potatoes, halved
- 1-1/2 cups baby carrots
- 2 medium turnips, peeled and cut into 1-inch pieces
- 1/2 cup fat-free plain Greek yogurt
- 3 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 350 F.
- Sprinkle the beef with 1/2 teaspoon salt. Place the oil in a Dutch oven set over medium-high heat.
- When it begins to glisten, add the beef and cook it, turning frequently, until it is browned on all sides, about 8 minutes total.
- Add the broth and stir scraping up any browned bits from the bottom of the pot.
- Add the onion, garlic and thyme and bring to a boil.
- Cover the pot and place it in the oven and bake for 45 minutes. Turn the meat and then bake, covered for another 45 minutes.
- Add the potatoes, carrots and turnips to the Dutch oven. Cover and return to the oven to bake until the beef and vegetables are fork-tender, about 45 minutes more.
- Meanwhile, to make the horseradish sauce, stir together the yogurt, horseradish, mustard and remaining 1/4 teaspoon salt. Cover and place in the refrigerator until ready to use.
- Transfer the beef to a cutting board (affiliate link) and slices across the grain, into 16 slices.
- Serve with the vegetables and horseradish sauce
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 7 PointsPlus (Old plan) Feel free to substitute cubes of sweet potatoes, butternut squash or parsnips for the baby potatoes, carrots or turnips in this oven pot roast with vegetables recipe. I liked the horseradish sauce but thought it made a lot, so will make only half as much next time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If You Like this Oven Pot Roast With Vegetables You Might Also Like:
- Sunday Oven Pot Roast – with homemade gravy found at Better Homes and Gardens
- Instant Pot Sunday Pot Roast with onion soup mix and beef broth found at LaaLoosh
- Oven Baked Pot Roast with Potatoes and Carrots – found at Real Mom Kitchen
- Coffee Braised Pot Roast with Caramelized Onions – from Eating Well
