Yankee Pot Roast and Vegetables - 11.5g Carbs, 1.8g Fiber, 2g Sugar
From: www.dlife.com
New England's classic beef stew -- complete with carrots, parsnips, and potatoes -- at 14g of carbs per serving. Cooks for 9 1/2 to 10 hours.
A wonderful pot roast recipe for the slow cooker.
Prep Time: 10 min
Cook Time: 8 hours
Difficulty: EASY
Servings: 12
2 1/2 lb beef chuck pot roast
1 pinch salt and pepper
3 cup russet potatoes, cut into quarters
2 fresh carrots, cut into 3/4-inch slices
2 medium celery stalks, cut into 3/4-inch slices
1 medium onions, sliced
1 cup fresh sliced parsnip, 3/4-inch slices (equal to 1 large)
2 bay leaves
1 tsp dried rosemary
1/2 tsp ground thyme
1/2 cup low sodium beef bouillon
1. Trim excess fat meat and discard. Cut meat into bite sized pieces.
Sprinkle salt and pepper over meat.
2. In slow cooker combine carrots, celery, onions, parsnips, bay leaves,
rosemary, and thyme. Place beef on top of vegetables and pour broth over
beef.
3. Cover and cook for about 8-1/2 to 9 hours on low heat setting.
4. Remove bay leaf. Transfer beef and vegetables to serving platter.
Servings: 12
Nutrition per Serving:
215.2 Calories, 7.6g Total Fat, 2.9g Saturated Fat, 4.7g Unsaturated Fat,
11.5g Total Carbs, 1.8g Dietary Fiber, 2g Sugars, 477.8mg Potassium,
24.2g Protein, 95.4mg Sodium
Dietary Exchanges: 3 Meat, 1/4 Starch, 1 Vegetable
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