A twist on classic pot roast, this dish is filling and satisfying. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Season beef with 1/4 teaspoon of the salt and the ground black pepper. In a large skillet heat oil over medium-high heat; cook meat in hot oil until browned on all sides. Drain off fat.

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  • In a 3 1/2- to 4-quart slow cooker combine the beef, beef broth, undrained tomatoes, onion, celery, carrot, roasted red peppers, red wine, and remaining 1/4 teaspoon salt. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.

  • Using a slotted spoon, transfer meat to a cutting board. Skim fat from cooking liquid. Using two forks, pull meat apart into shreds; return to cooker.

  • If using low-heat setting turn to high-heat setting. In a small bowl combine the half-and-half and flour. Stir half-and-half mixture and rigatoni into beef mixture in the cooker. Cover and cook for 30 minutes more. Top each serving with Parmesan cheese.

Nutrition Facts

401 calories; 9.7 g total fat; 3.1 g saturated fat; 100 mg cholesterol; 509 mg sodium. 888 mg potassium; 31.9 g carbohydrates; 3 g fiber; 6 g sugar; 40.1 g protein; 1926 IU vitamin a iu; 43 mg vitamin c; 143 mcg folate; 93 mg calcium; 5 mg iron; 58 mg magnesium;