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Beef Pot Roast

1 beef eye of round roast (about 2-1/2 pounds) 
1 can (14 ounces) fat-free reduced-sodium beef broth 
2 cloves garlic 
1 teaspoon herbs de Provence or 1/4 teaspoon each rosemary, thyme, sage and savory 
4 small turnips, peeled and cut into wedges 
10 ounces fresh brusselssprouts, trimmed 
8 ounces baby carrots 
4 ounces pearl onions, skins removed 
1 tablespoon water 
2 teaspoons cornstarch 

Heat Dutch oven over medium-high heat. Brown roast evenly on all sides. 
Pour broth into Dutch oven; bring to a boil over high heat
Add garlic and herbs de Provence
Cover and reduce heat; simmer 1-1/2 hours. 
Add turnips, brusselsprouts, carrots and onions to Dutch oven
Cover; cook 25 to 30 minutes or until vegetables are tender
Remove meat and vegetables and arrange on serving platter; cover with foil to keep warm. 
Strain broth; return to Dutch oven
Stir water into cornstarch until smooth
Stir cornstarch mixture into broth
Bring to a boil over medium-high heat; cook and stir 1 minute or until thick and bubbly
Serve immediately with pot roast and vegetables
Garnish as desired

Food exchange 2 Vegetable 4 Meat
(1/8 of total recipe (without garnish)) 
Calories 261 Calories from Fat 30 % Total Fat 9 g Saturated Fat 3 g 
Cholesterol 79 mg Carbohydrate 11 g Fiber 2 g Protein 35 g Sodium 142 mg

Courtesy Diabetic Cooking

Serves 8