Was looking for something for dinner later this week and ran across this
recipe from the Diabetic Living web site. Tried it tonight and it was fantastic. Great flavor, tender and low carb!
Dilled Pot Roast
SERVINGS: 6 to 8 servings
CARB GRAMS PER SERVING: 22
Dilled Pot Roast
1 2- to 2-1/2-pound boneless beef chuck pot roast
2 Tablespoons cooking oil
1/2 Cup water
1 Teaspoon dried dill weed
1 Teaspoon coarse salt (kosher) or 3/4 teaspoon regular salt
1/2 Teaspoon pepper
1/2 Cup plain yogurt
2 Tablespoons all-purpose flour
3 Cups hot cooked noodles
1. If necessary, cut roast to fit into a 3-1/2- to 4-quart crockery cooker. In a large skillet brown roast on all sides in hot oil. Transfer to cooker. Add the water to cooker. Sprinkle roast with 2 teaspoons of the fresh dill weed or 3/4 teaspoon of the dried dill weed, salt, and pepper.
2. Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender. 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 well combined. Stir in the 1 cup reserved cooking juices and remaining dill weed. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat with sauce and noodles. Makes 6 to 8 servings.
Nutrition Facts Per Serving:
* Servings: 6 to 8 servings
* Calories 373
* Total Fat (g) 12
* Saturated Fat (g) 4
* Cholesterol (mg) 136
* Sodium (mg) 443
* Carbohydrate (g) 22
I have been to the diabetic living site myself. If you are a health conscious person like me, I would suggest buying grass fed beef when planning on making Pot Roast. I work with La Cense Beef, but our beef is 100% grass fed and is higher in Omega 3 acids which is important for reducing the risk of arthritis, obesity, insulin resistance, allergies, and autoimmune diseases.
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