Garlic-Rubbed Yankee Pot Roast

Name: Garlic-Rubbed Yankee Pot Roast
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 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

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

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.

Nutrition Facts

1 each: 260 calories, 10g fat (0 saturated fat), 66mg cholesterol, 92mg sodium, 14g carbohydrate (0 sugars, 2g fiber), 29g 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 Second Edition