This slow-cooker pot roast recipe sure is sure to be a favorite. It's quick to prepare and leaves the house smelling delicious all day. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. If necessary, cut the meat to fit into a 3 1/2- to 4-quart slow cooker (see Tip). Brown the meat on all sides in hot oil in a large skillet. Brush the meat with mustard. Sprinkle with thyme, rosemary, and pepper.

  • Place potatoes, parsnips, carrots, and onion in the slow cooker. Pour broth over the vegetables. Sprinkle with tapioca. Place the meat on top of the vegetables.

  • Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours.

  • Transfer the meat and vegetables to a serving platter. Strain the cooking juices; skim fat from the juices. Drizzle some of the cooking juices over the meat. Serve the meat with the remaining juices.


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.

Equipment: 3 1/2- to 4-quart slow cooker

Nutrition Facts

364 calories; 11.4 g total fat; 3.5 g saturated fat; 98 mg cholesterol; 453 mg sodium. 1078 mg potassium; 29.4 g carbohydrates; 5 g fiber; 6 g sugar; 32.6 g protein; 5131 IU vitamin a iu; 24 mg vitamin c; 59 mcg folate; 50 mg calcium; 3 mg iron; 66 mg magnesium;