Major College Accomplishment: Pot Roast
I just returned from Puerto Rico on spring break and realized after eating too many stuffed plantains, I wanted my own hearty home cooked meal. My boyfriend’s birthday was coming up and I wanted to make him something I hadn’t made him before. So, after flipping through my mother’s cookbook I landed on her Easy Pot Roast in her Diabetic book. I must say prior to starting the roast I was extremely intimidated by something that takes 5 hours to cook! However, it was one of the easiest recipes I have ever made. I was shocked to find once I put the roast in the oven I only checked on it to add all the vegetables. I especially loved the sweet potatoes with the roast and I know to only use Louisiana yams, the sweetest of sweet potatoes (my mom has told me that for years). The roast was delicious and I ate off of it for a few days. I was probably most proud of my roast being a huge success than I was about getting my most recent midterm back. It was the first time at school that I was stingy with my leftovers…I wanted it all for myself!
Easy Pot Roast from Holly Clegg trim&TERRIFIC Diabetic Cooking
14 servings/serving size: 4 ounces beef plus 1/2 cup vegetables
You can throw this roast in a low-temperature oven early in the afternoon, then go run errands and have dinner waiting when you get home! These few ingredients create a sensational gravy that’s great over brown rice or barley.
1 (4-pound) beef sirloin tip roast, trimmed of fat
6 cloves garlic, sliced or 1 tablespoon garlic powder
Salt and pepper to taste (optional)
1 large onion, sliced
1 (10.75-ounce) can reduced-fat cream of mushroom soup
1 (16-ounce) package baby carrots
2 cups peeled, cubed sweet potatoes (yams)
2 cups peeled, cubed red potatoes
1. Preheat oven 300 degrees. Cut slits in roast and stuff pieces of garlic throughout meat. Season meat with salt and pepper (if using).
2. Spread sliced onion over the roast and pour soup over onions. Cover and bake 4 hours.
3. Add carrots and potatoes and continue cooking another hour or until meat is tender.
Terrific Tidbit
This recipe works well in your crockpot—leave it on low and cook all day.
Calories 249, Protein (g) 29, Carbohydrate (g) 14, Fat (g) 3, Calories from Fat (%) 72, Saturated Fat Sugars (g) 4, (g) 2, Dietary Fiber (g) 2, Cholesterol (mg) 57, Sodium (mg) 254 Diabetic Exchanges: 1 Starch, 4 Lean Meat
