Low Calorie, Low Fat Recipe
Next, turn off the heat and transfer the roast to a pan or a heat resistant plate.
Fill the bottom of the pan you used to brown the roast in with the onions and baby carrots.
Return the roast to the pan, placing it carefully over the carrots and onions. Add the potatoes - positioning them around the roast.
Placing the onions and carrots below the roast will send those wonderful flavors through the meat and the added heat in this position will allow both to caramelize.
Next, add water so that it covers about 1/2 of the roast. Cover with foil and roast your roast in a preheated 350° oven until done.
If you are cooking a smaller roast, add the potatoes about 30 minutes into the cooking time as they cook faster than carrots.
1 roast - about 3 - 4 pounds (choose your favorite cut of beef or pork)
1 - 2 Tablespoons of Extra Virgin Olive Oil
1 small bag of baby carrots
5-6 medium-sized potatoes peeled and sliced in half
1 large onion cut into cubes
salt and pepper
salt and pepper
pan drippings from roast
Yes - you can indeed have a bit of gravy while dieting. Simply keep in mind that you don't want to drown your food with it - because in turn, you'll be drowning out your weight loss program.
Heat the pan drippings in the roasting pan until hot and bubbly. Add cornstarch that has been mixed with a bit of cool water. I use about 1 teaspoon of cornstarch per 1 cup of broth. You can always add more. And feel free to use flour but take note that it tends to clump into lumps whereas the cornstarch gravy is nice and lump-free.
The gravy should immediately thicken and from there you can adjust if necessary by adding more cornstarch (diluted with cool water) for a thicker gravy, or add a bit more water for a thinner gravy.
Allow 50 calories for every 1/4 cup of gravy.
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