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




Ingredient Checklist


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

  • 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.


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

1 serving
241 calories; protein 32.4g; carbohydrates 7.4g; dietary fiber 1.2g; sugars 2g; fat 7.8g; saturated fat 2.5g; cholesterol 62.4mg; vitamin a iu 2662.8IU; vitamin c 3.6mg; folate 28.9mcg; calcium 46.7mg; iron 3.3mg; magnesium 40.5mg; potassium 608.3mg; sodium 204.3mg.

4 lean protein, 1 fat, 1/2 vegetable