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This beef roast dinner is worthy of guests! As the brisket slowly simmers, the delicate sweetness of cranberries smooths out the flavor of the marinara sauce. Whip up a side of mashed potatoes or fresh corn on the cob to round out this meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

30 mins
3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from beef brisket. Sprinkle brisket with salt and pepper. In a 4- to 6-quart Dutch oven, cook brisket in hot oil about 10 minutes or until browned, turning once. Remove brisket from Dutch oven. Add celery, sweet pepper, onion, the water and garlic to Dutch oven. Cook and stir over medium heat about 5 minutes or just until vegetables are tender. Add the cranberry sauce and marinara or tomato sauce; cook until bubbly.

  • Return brisket to the sauce mixture in Dutch oven. Cover and simmer about 3 hours or until brisket is tender. Remove the brisket; cover with foil and let stand while preparing sauce. Boil sauce gently, uncovered, for 5 to 10 minutes or until sauce is slightly thickened. Slice brisket. Serve brisket with sauce.

Nutrition Facts

375 calories; protein 38g; carbohydrates 29.2g; dietary fiber 3.3g; sugars 22g; fat 10.5g; saturated fat 3.1g; cholesterol 69.7mg; vitamin a iu 321.9IU; vitamin c 14.5mg; folate 29.8mcg; calcium 45.7mg; iron 3.7mg; magnesium 43.3mg; potassium 664.6mg; sodium 459.4mg.