Method
- Heat large nonstick skillet over medium-high heat
- Place roast, fat-side down, in skillet
- Cook until evenly browned
- Remove roast from skillet; place in Dutch oven
- Pour broth into Dutch oven; bring to a boil over high heat
- Add garlic and herbs de Provence
- Cover and reduce heat; simmer 1 1/2 hours
- Add turnips, brussels sprouts, carrots and onions to Dutch oven
- Cover; cook 25 to 30 minutes or until vegetables are tender
- Remove meat and vegetables and arrange on serving platter; cover with foil to keep warm
- Strain broth; return to Dutch oven
- Stir water into cornstarch until smooth
- Stir cornstarch mixture into broth
- Bring to a boil over medium-high heat; cook and stir 1 minute or until thick and bubbly
- Serve immediately with pot roast and vegetables
- Garnish as desired.
Nutrional Facts (Per Serving)
Calories 261, Calories from fat 30%, Total Fat 9g, Saturated Fat 3g, Protein 35g, Carbohydrates 11g, Cholesterol 79mg, Sodium 142mg, Dietary Fiber 2g.
Recipe Comments and Suggestions
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
Ingredients
To make Beef Pot Roast, you'll need:
- 2
- 1/2 lb beef eye of round roast
- 1 can fat-free reduced-sodium beef broth (14 oz)
- 2 garlic cloves
- 1 tsp herbs de Provence = (or
- 1/4 tspn each of rosemary thyme sage and savory)
- 4 small turnips peeled and cut into wedges
- 10 oz fresh brussels sprouts trimmed
- 8 oz baby carrots
- 4 oz pearl onions skins removed
- 1 tbsp water
- 2 tsp cornstarch
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