The soda really marinates and tenderizes the roast – this has a special flavor, one you’ll find yourself craving ! Pictures of pot roast never do it justice. Believe me, no matter how it looks, you want to make this one because it tastes just great.

12 servings
170 calories per serving

3 lb. beef roast
2 cans low fat cream of mushroom soup
1 envelope dry onion soup mix
32 oz. diet Pepsi or diet Coke

Place meat in crock. Mix together soups and soda and pour over the roast. Cover and cook on high 6 hours.

At the end, put a nice brown on it by broiling for 5 minutes. Let sit 10 minutes, then slice.
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Pot Roast is just a special dish – it is so homey and so inviting. I love the way the meat gets so super, super tender. If you don’t have a pressure cooker, you can cook this stove top in Dutch Oven for 2 hours at a low simmer. But if you have a pressure cooker, then definitely try this recipe in there – the pressure cooker method adds even more flavor to an already fantastic dish.

Pot Roast

4 servings
310 calories per serving

1 lb. beef round steak ½ inch thick (thin London broil), cut into 4 pieces
2 T oil
6 large carrots, in 2 inch pieces
6 small new potatoes, halved
1 large onion, peeled and cut into wedges
1 t rosemary flakes
1 t thyme flakes
¼ t salt
¼ t pepper
½ t garlic powder
¾ c fat free beef broth
2 T flour
¼ c water

Heat oil in pressure cooker and brown meat on both sides. Remove and set aside. Add onions and cook for 5 minutes. Add carrots, potatoes, herbs, salt and pepper and then add the beef back. Pour the broth over the mix. Lock lid, bring to pressure and cook ½ hour. Quick release the pressure and remove meat and veggies to a platter and keep warm. Mix flour and water and stir into broth and cook until thickened and serve over meat.

If you don’t have a pressure cooker, do this stove top in a dutch oven and for the final cooking period, cook 2 hours on a low simmer.