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Marinated Pot Roast Recipe

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I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. —Marijane Rea of Milwaukie, Oregon

This recipe is:

Healthy

Diabetic Friendly

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Marinated Pot Roast Recipe

Prep: 10 min. + marinating Cook: 8 hours

Yield: 12 Servings

10 480 490

Ingredients

1 cup dry white wine or beef broth
1/3 cup reduced-sodium soy sauce
1 tablespoon olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1-1/2 teaspoons ground ginger
1/4 teaspoon pepper
4 whole cloves
1 beef top round roast (4 pounds)
5 teaspoons cornstarch
5 teaspoons cold water

Directions

In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight.
Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves
In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Yield: 12 servings.

Nutritional Analysis: One serving (3 ounces cooked beef with 2 tablespoons gravy) equals 174 calories, 6 g fat (2 g saturated fat), 59 mg cholesterol, 255 mg sodium, 3 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchange: 3 lean meat.

Originally published as Marinated Pot Roast in Light & Tasty October/November 2001, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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