Pot Roast With Vegetables from Healthy Diabetic Recipes

Pot Roast With Vegetables Recipe

Recipe Ingredients:

1 lb Lean boneless chuck roast, trimmed
Vegetables cooking spray
2 medium Onions, peeled sliced
2 Stalks celery, sliced
1/4 cup Water
1/4 tsp Salt
1/8 tsp Pepper
4 large Potatoes, peeled coarsly chopped

Recipe Instructions:

Brown boneless chuck roast evenly on all sides over medium heat in a small
Dutch oven coated with vegetable cooking spray. Add sliced onion, celery,
water, salt, and pepper. Cover Dutch oven, and bake at 350 degrees for 1
hour and 15 minutes. Add sliced carrots and coarsely chopped potatoes,
continue to bake, covered, for 1 hour or until meat and vegetables are
tender. Transfer roast and vegetables to a serving platter; cut roast into
2 oz slices. Serve hot.

Nancy's NOTE: When cooking a pot roast, I always ADD mushrooms as well. (I
would be in trouble with the whole family if I didn't).

Food Exchange per serving: 2 LEAN MEAT EXCHANGES + 1 1/2 STARCH EXCHANGE;
CAL: 189; CAR: 21gm; PRO: 19gm; FAT: 4gm; SOD: 325mg; Source: The ALL NEW
Cookbook for Diabetics and Their Families by WHOM

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Servings: 6

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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