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Come home to a comforting, ready-to-eat entree with this slow-cooker favorite of Marcia Schroeder. A neighbor in River Edge, New Jersey originally shared the recipe. “It’s so easy and fills the house with a wonderful aroma,“ Marcia says. “I’ve served it often…guests always want the recipe.“ TIP: Mashed potatoes and steamed broccoli with lemon butter make this a hearty meal for two. Also, leftovers are so tender and tasty, you just might want to double this recipe to serve over noodles or in sandwiches the next day.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 serving (calculated with 1 teaspoon oil) equals 354 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 463 mg sodium, 6 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.
Originally published as Rosemary Pot Roast in Cooking for 2 Spring 2006, p23
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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