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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Brown boneless chuck roast evenly on all sides over medium heat in a small
Dutch oven coated with vegetable cooking spray. Add sliced onion, celery,
water, salt, and pepper. Cover Dutch oven, and bake at 350 degrees for 1
hour and 15 minutes. Add sliced carrots and coarsely chopped potatoes,
continue to bake, covered, for 1 hour or until meat and vegetables are
tender. Transfer roast and vegetables to a serving platter; cut roast into
2 oz slices. Serve hot.
Nancy's NOTE: When cooking a pot roast, I always ADD mushrooms as well. (I
would be in trouble with the whole family if I didn't).
Food Exchange per serving: 2 LEAN MEAT EXCHANGES + 1 1/2 STARCH EXCHANGE;
CAL: 189; CAR: 21gm; PRO: 19gm; FAT: 4gm; SOD: 325mg; Source: The ALL NEW
Cookbook for Diabetics and Their Families by WHOM
Brought to you and yours via Nancy O'Brion and her Meal-Master.
| Ingredients:
1 Pound(s) Lean boneless chuck roast; 1/4 c Water; trimmed 1/4 ts Salt;
2 medium Onions; peeled sliced 4 lg Potatoes; peeled coarsly
2 Stalks celery; sliced -chopped |
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