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Yankee Pot Roast Recipe

Rubbing garlic onto the roast before browning adds lots of flavor. With this recipe, the meat and vegetables turn out moist and tender.

This recipe is:

Diabetic Friendly

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Yankee Pot Roast Recipe

Prep: 25 min. Cook: 4 hours

Yield: 4-6 Servings

25 240 265

Ingredients

2 garlic cloves, minced
1 boneless beef eye round roast (3 pounds)
1/4 cup all-purpose flour
1/4 cup canola oil
1 cup reduced-sodium tomato juice
4 medium carrots, sliced
2 medium onions, chopped
1 cup thinly sliced celery
2 bay leaves
1 teaspoon salt-free seasoning blend
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 medium potatoes, peeled and quartered

Directions

Rub garlic onto roast, then coat with flour. In a large Dutch oven, brown roast in oil. Add the tomato juice, carrots, onions, celery, bay leaves, seasoning blend, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally.
Add potatoes; simmer for 30 minutes or until tender. Discard bay leaves. Remove roast and slice; serve with vegetables and gravy. Yield: 4-6 servings.

Nutritional Facts 1/12 recipe equals 260 calories, 10 g fat (0 saturated fat), 66 mg cholesterol, 92 mg sodium, 14 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 fat, 1 vegetable, 1/2 starch.

Originally published as Yankee Pot Roast in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p114