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DIABETIC CROCKPOT SICILIAN POT ROAST
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Richard Lee Holbert
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Jul 12, 2009 15:01 PDT
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DIABETIC CROCKPOT SICILIAN POT ROAST
Yield: 8 servings
Source: "The Complete Diabetes Prevention Plan"
via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
2-1/2 pound well-trimmed top round roast or flat half brisket
1/2 teaspoon coarsely ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onions
1 cup chopped red or green bell peppers or 1 cup roasted bell peppers, drained and chopped
14-1/2 ounce can diced Italian-style tomatoes, undrained
6-ounce can tomato paste with roasted garlic or Italian seasonings
DIRECTIONS
Rinse the meat with cool water and pat it dry with paper
towels. Sprinkle both sides with some of the pepper. Coat
a large nonstick skillet with nonstick cooking spray and
preheat over medium-high heat. Place the meat in the skillet
and cook for 2 to 3 minutes on each side, until nicely browned.
Place the mushrooms, onions, and bell peppers in a 3-quart
crockpot and top with the roast. Pour the tomatoes over
the meat. Cover and cook on high for 5 hours or on low for
10 hours, until the meat is very tender.
Remove the roast to a serving platter and cover loosely
with aluminum foil to keep warm. Add the tomato paste to
the remaining crockpot mixture and stir to mix well.
Slice the roast across the grain and serve hot
accompanied by the sauce. Serve with pasta if desired.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg,
Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g,
Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg
Diabetic Exchanges: 3 Lean Meat, 2 Vegetable
4 WW Points
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