Yankee Pot Roast And Vegetables from Healthy Diabetic Recipes

Yankee Pot Roast And Vegetables Recipe

Recipe Ingredients:

1 beef chuck pot roast - (2 1/2 lbs)
Salt, to taste
Freshly-ground black pepper, to taste
3 medium baking potatoes - (abt 1 lb), unpeeled, and
cut into quarters
2 large carrots, cut 3/4" slices
2 celery ribs, cut 3/4" slices
1 medium onion, sliced
1 large parsnip, cut 3/4" slices
2 bay leaves
1 tsp dried rosemary
1/2 tsp dried thyme leaves
1/2 cup reduced-sodium beef broth

Recipe Instructions:

Slow Cooker Directions: Trim excess Fat from meat and discard. Cut meat into serving pieces; sprinkle with salt and pepper.

Combine vegetables, bay leaves, rosemary and thyme in slow cooker. Place beef over vegetables. Pour broth over beef. Cover and cook on Low 8 1/2 to 9 hours or until beef is fork-tender.

Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.

To make gravy, ladle the juices into a 2-cup measure; let stand 5 minutes. Skim off and discard fat. Measure remaining juices and heat to a boil in small saucepan. For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth. Stir mixture into boiling juices, stirring constantly 1 minute or until thickened.

This recipe yields 10 to 12 servings.

Exchanges Per Serving: 1 Starch, 3 Meat, 1 Fat.

Nutrition Facts: Calories 270; Calories from Fat 33%; Total Fat 10g; Saturated Fat 4g; Protein 28g; Carbohydrates 15g; Cholesterol 75mg; Sodium 99mg; Dietary Fiber 3g.

Comments: The perfect comfort food, and so easy to make.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 10

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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