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Beef Pot Roast
Don't try to hurry this dish; slow cooking assures a tender result.
Ingredients
¾ pound (340 g) boneless chuck or rump roast
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried leaf sage
2 cups (500 ml) dry red wine
2 carrots, sliced
2 celery stalks, sliced
2 tomatoes, peeled and chopped
2 tablespoons chopped fresh parsley
Details
Serves: 6
Method
Spray a Dutch oven or heavy pot with olive oil cooking spray. Heat Dutch oven and brown meat on all sides. Add onion, garlic, sage and wine. Cover and simmer about 1½ hours, turning meat 2 times during cooking and adding water if needed. Add carrots, celery, tomatoes and parsley; cook 30 minutes longer or until vegetables are tender.
Each serving contains:- Cal.216, Cal. from Fat 86, Protein 12g, Carb.8g, Total Fiber 2g, Total Fat 10g, Sat. Fat 4g, Chol.39mg, Sodium 53mg
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