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TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES: 4-6 servings

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

Nutritional Facts

260 calories: 1 each, 10g fat (0g saturated fat), 66mg cholesterol, 92mg sodium, 14g carbohydrate (0g sugars, 2g fiber), 29g protein Diabetic Exchanges: 0 starch, 3 lean meat 1 vegetable 1 fat.

Directions

  1. 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.
  2. 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.
Originally published as Yankee Pot Roast in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p114

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Garlic-Rubbed Yankee Pot Roast

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DrMC
Reviewed Jan. 16, 2011

"The recipe was easy and tasted great. It had good flavor, although I added rosemary and parsnips."

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