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Low-Fat Curried Pot Roast
Source: dLife

A low fat curried pot roast made with a combination of ginger, curry, and turmeric.

Rating:
Prep Time: 35 minutes
Cook Time: 8 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 307.7
Total Carbs 12.4 g
Dietary Fiber 2.5 g
Sugars 5.1 g
Total Fat 11.6 g
Saturated Fat 4.4 g
Unsaturated Fat 0.7 g
Potassium 650.0 mg
Protein 35.7 g
Sodium 313.9 mg
Dietary Exchanges
, 2 Vegetables , 5 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.
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Servings
Ingredients

2 1/2 lb  beef chuck pot roast
1 tsp  ground ginger
1 tsp  curry powder
1 tsp  ground turmeric
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 cup  fresh chopped onion
6 each  medium carrots
2 each  medium garlic cloves
0 1/2 tsp  ground thyme
14 1/2 oz  canned unsalted diced tomatoes
0 1/2 cup  fat free unsalted beef broth
1 each  bay leaves
0 1/2 cup  cold water
2 tbsp  cornstarch
Directions
  1. Remove excess fat from meat. Combine in a small bowl, ginger, curry powder, turmeric, salt, and pepper. Sprinkle ginger mixture over meat; rub in with your fingers. In a 3 1/2- or 4-quart slow cooker, place onions, carrots, and garlic. Place meat on top of the vegetables in cooker. Sprinkle with thyme. Add undrained tomatoes, beef broth, and bay leaf.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.
  3. Remove meat and vegetables to a serving platter, reserving cooking liquid. Cover meat and vegetables with foil to keep warm.
  4. For gravy, pour cooking liquid into a glass measuring cup. Skim off fat. Measure 1 1/2 cups liquid (add water, if necessary, to make 1 1/2 cups). Pour liquid into a small saucepan. Combine in a small bowl, water and cornstarch. Stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes. Serve meat and vegetables with gravy.

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