Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Using a slow cooker means this simple crowd pleaser can be cooking while you're at work. A persillade is a mixture of parsely and other seasonings that adds flavor and pizzaz to a dish. Try this one, with Kalamata olives and zesty lemon peel over the roast garnished with lemon wedges.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from roast. Place garlic cloves and dried tomatoes in a 3 1/2- or 4-quart slow cooker. Top with roast. Pour broth over all in cooker. Sprinkle roast with vinegar, Italian seasoning and pepper.

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  • Cover and cook on low-heat setting for 10 hours. Remove roast from cooker. Using two forks, shred roast or slice the meat.

  • In a small bowl stir together parsley, Kalamata olives and lemon peel. Sprinkle over roast and garnish with lemon wedges if desired.

Tips

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

Nutrition Facts

3 ounces cooked meat and about 1 tablespoon persillade
240 calories; protein 35g; carbohydrates 7.7g; dietary fiber 0.9g; sugars 1.8g; fat 6.9g; saturated fat 2.4g; cholesterol 66.5mg; vitamin a iu 234.9IU; vitamin c 9.4mg; folate 25.9mcg; calcium 60.8mg; iron 3.6mg; magnesium 45.4mg; potassium 679.2mg; sodium 262mg.

4 lean-protein, 1 vegetable, 1 fat

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