Beef Pot Roast

Beef Pot Roast

Serves: 8

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.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
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