Sometimes the best meals are the ones that are the easiest to prepare. This pot roast is simple to make--a quick searing on the stove and then a long simmer in the slow cooker with vegetables and stewed tomatoes. Served over hot noodles, this flavorful recipe is one you'll love.

Source: Diabetic Living Magazine


Recipe Summary

4 hrs 25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from roast. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker (see Tip). Coat a large nonstick skillet with nonstick spray; heat over medium heat. Brown roast on all sides in hot skillet.

  • In the cooker, combine carrots, celery, onion and garlic. Sprinkle tapioca over vegetables. Place roast atop vegetables.

  • In a medium bowl, combine undrained tomatoes, tomato paste, pepper and bay leaf; pour over the roast in cooker.

  • Cover and cook on low-heat setting for 8 to 10 hours or on high-setting for 4 to 5 hours.

  • Discard bay leaf. Cut meat into serving size portions. Serve with hot cooked noodles. If desired, garnish with celery leaves.


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
324 calories; protein 30.6g; carbohydrates 34.5g; dietary fiber 3.2g; sugars 5.9g; fat 6.9g; saturated fat 2.1g; cholesterol 73.1mg; vitamin a iu 2948IU; vitamin c 16.8mg; folate 134.3mcg; calcium 69.3mg; iron 4.4mg; magnesium 63.2mg; potassium 683.5mg; sodium 585.8mg.

3 lean protein, 2 starch, 1 vegetable