It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Winter Pot Roast

Source: dLife

Moist and tender pot roast cooked with vegetables.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	223.3

Total Carbs	4.8 g

Dietary Fiber	1.1 g

Sugars	1.8 g

Total Fat	6.1 g

Saturated Fat	2.0 g

Unsaturated Fat	0.4 g

Potassium	105.7 mg

Protein	35.4 g

Sodium	100.4 mg

Dietary Exchanges 6.1 Fat, 0.7 Vegetables, 3.7 Meat, 0.7 Starch, 4.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 each fresh carrots 1.0
1 each large tomato 1.0
1 each large onion 2.0
2 each medium celery stalks 2.25
2 1/4 lb top round steak, lean 2.0
2 each medium garlic cloves 1.0
1 pinch salt and pepper 1.0
1 each bay leaves 1.0
1 cup cold water

Directions

Peel and slice the carrot in rounds.
Chop the tomato, onion, and celery into bite-size pieces.
Pat the roast dry. Squeeze the garlic (through a press) over the roast. Add salt and pepper as desired.
Place the carrot, tomato, onion, celery, and roast into a clay pot, Dutch oven, or roaster pan. Assemble the vegetables around the meat. Add the bay leaf and one cup of water or broth.
If using a clay pot, place pot in a cold oven and turn to 400 degrees F. If using a conventional Dutch oven or roaster pan, oven may be preheated.
Cook for about 1 hour per pound until meat is tender and nearly falling apart. During cooking process, avoid opening the pot frequently to preserve moisture.
Cool slightly. Slice across the grain. Serve the broth and vegetables over the meat.