For a meal that's ready when you get home after a long day, try this flavorful and hearty pot roast. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large skillet, brown meat on all sides in hot oil over medium-high heat. Remove from heat and set aside.

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  • In a 3 1/2- or 4-quart slow cooker, combine carrot, celery, onion, garlic and bay leaf (see Tip). Top with meat. In a medium bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika and salt. Pour over meat in cooker.

  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

  • To serve, transfer meat to a serving platter. Remove vegetables with a slotted spoon. Remove and discard bay leaf. Skim fat from remaining sauce; drizzle sauce over meat and vegetables. If desired, serve with mashed potatoes.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

241 calories; 7.8 g total fat; 2.5 g saturated fat; 62 mg cholesterol; 204 mg sodium. 608 mg potassium; 7.4 g carbohydrates; 1.2 g fiber; 2 g sugar; 32.4 g protein; 2663 IU vitamin a iu; 4 mg vitamin c; 29 mcg folate; 47 mg calcium; 3 mg iron; 40 mg magnesium;