Dilled Pot Roast - 22g Carbs, 2g Sugar, 1g Fiber
{This does not specify the amount of noodles for the serving or what
type of noodle. Whole grain or low carb is a better choice if using!
Take care, Gloria}
From Better Homes and Gardens Diabetic Living
Prep: 20 minutes
Cook: 10 to 12 hours (low) or 5 to 6 hours (high)
Carb Choices: 1 1/2
Cooking juices add robust beef flavor to the creamy yogurt sauce
that’s spooned over the meat and noodles. If you’d like to include
a vegetable as part of your meal, try some steamed green beans.
1 2 1/2 to 3 lb boneless beef chuck pot roast
1 Tbsp cooking oil
1/2 cup water
1 Tbsp snipped fresh dill or 1 tsp dried dill
1/2 tsp ground black pepper
1/4 tsp salt
1/2 cup plain low-fat yogurt
2 Tbsp all-purpose flour
4 cups hot cooked noodles
1. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow
cooker. In a large skillet, brown roast on all sides in hot oil.
Transfer roast to slow cooker; add the water to slow cooker.
Sprinkle roast with 2 teaspoons of the fresh dill or 3/4 teaspoon
of the dried dill, the pepper, and salt.
2. Cover and cook on low-heat setting for 10 to 12 hours or on
high-heat setting for 5 to 6 hours. Transfer roast to a serving
platter, reserving juices; cover roast and keep warm. Pour
cooking juices into a glass measuring cup; skim off fat.
Measure 1 cup of the reserved juices.
3. For sauce, in a small saucepan, stir together yogurt and
flour until combined. Stir in the 1 cup reserved cooking juices
and remaining 1 teaspoon fresh dill or 1/4 teaspoon dried dill.
Cook and stir over low to medium heat until thickened and bubbly.
Cook and stir for 1 minute more. Serve sauce with meat and noodles.
Makes 8 servings
Per Serving:
313 Calories, 8g Total Fat, 2g Saturated Fat, 3g Monounsaturated Fat,
1g Polyunsaturated Fat, 111mg Cholesterol, 185mg Sodium,
22g Carbs, 2g Total Sugar, 1g Fiber, 35g Protein
Exchanges: 1 1/2 Starch, 4 1/2 Very Lean Meat, 1 Fat