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Old-Fashioned Pot Roast Recipe

Old-Fashioned Pot Roast Recipe

6 serving

Cabbage, turnips, and sweet potatoes are other vegetable choices that can be used in this recipe - use the favorites you remember!



2 3/4 pounds beef chuck pot roast, fat trimmed

Salt and pepper, to taste

3 medium onions, cut into wedges

6 cloves garlic, minced

1 cup reduced-sodium beef broth

1 bay leaf

1 pound potatoes, unpeeled, cut into 1 1/2 inch pieces

8 ounces each: peeled carrot, rutabage or parsnip, cut into 1 1/2 inch pieces

1/4 cup all-purpose flour

1/2 cup water


1. Cook beef in lightly greased Dutch oven over medium heat until browned, 2 to 3 minutes on each side. remove from pan; sprinkle lightly with salt and pepper. Add onions and garlic to pan; saute 2 to 3 minutes. Return meat to pan; add broth and bay leaf, and heat to boiling. Transfer to oven and bake, covered, at 325 degrees until beef is fork-tender, 2 3/4 to 3 hours, adding remaining vegetables to pan during last 45 minutes of cooking time.


2. Place meat and vegetable on large serving platter; discard bay leaf. Pour meat juices into glass measure; spoon off and discard fat. Add water to juices, if necessary, to make 2 cups; heat to boiling in small saucepan. Stir in combined flour and water, stirring until thickened, about 1 minute; season to taste with salt and pepper. Serve gravy with pot roast and vegetables.



Bourbon Pot Roast - Make recipe as above, omitting rutabaga, and substituting 2/3 cup tomato juice and 1/3 cup bourbon for the beef broth. Add 1 teaspoon dry mustard and 1/2 teaspoon beef bouillon crystals with the tomato juice in Step 1.


Per Serving:

Calories: 377

% of calories from fat: 15

Fat (gm): 6.4

Saturated fat (gm): 2.2

Cholesterol (gm): 95.6

Sodium (mg): 110

Protein (gm): 37

Carbohydrate (gm): 42.6

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