Keep the pounds off with a 6-pound roast

My husband, Todd, and I just returned from an absolutely amazing and refreshing trip to Buenos Aires and Punta del Este. Buenos Aires was laced with top-notch shopping, perfect summer weather and world-class steak! We had beef empanadas for breakfast and the most amazing steak for lunch and dinner every single day! Good thing all the fashion in Buenos Aires is Bohemian-influenced caftans and such because I definitely gained a few pounds eating my way through the city. Upon our return to a winter storm-lashed New York City, I turned to Holly’s Trim&Terrific Diabetic Cooking book to find a delicious, hearty pot roast recipe (Easy Pot Roast, pg 218) that was sure to capture some of that warm and cozy feeling we left behind in South America. I ordered a 6-pound sirloin roast from the local butcher (we get everything delivered to our apartments in Manhattan) and it took me 15 minutes to prep before I just stuck the roast in the oven for 5 hours. By the time I had unpacked 2 weeks worth of suitcases, the roast was ready to go! Still have a few pounds to go before I can be beach-ready again but those flowy caftans from BA will be coming in handy until then!  

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