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A one pot dinner, in the crockpot. Instructions included for a gravy, but it can be served with only pot juices
to save about 10 calories and 3 grams carbohydrate per serving
Ingredients:
2 pounds sirloin roast, trimmed of all visible fat
1 Tbsp olive oil
1 1/2 cups chopped onion
4 medium sweet potatoes, scrubbed but not peeled, quartered (1 1/4 pounds)
3/4 cup water
1 1/2 tsp instant beef bouillon, no sodium
1/4 tsp clelery seed
1/4 tsp ground cinnamon
1/4 tsp black pepper, ground
2 Tbsp cold water
2 Tbsp cornstarch
Procedure:
If necessary, cut roast into 2 pieces to fit into crockpot. Heat oil in a skillet and brown meat on all sides to
seal in juices. Drain well. In crockpot, place onion in a layer on the bottom, then sweet potato chunks and then
the roast. Combine 3/4 cup water and beef bouillon, celery seed, cinnamon and pepper and pour over the roast and vegetables.
Cover and cook on low for 8 to 10 hours. Before serving, remove meat and vegetables to a serving platter. Skim
any fat from the cooking juices and measure, adding water if necessary to make 2 cups. Place the cooking juices
in a saucepan and heat over medium heat. Combine the 2 Tbsp cold watewr with the cornstarch to make a paste with no
lumps and add to the cooking juices, stirring until thick and bubbly and then cook 2 minutes more. Serve gravy with
roast and vegetables.
Serving Size: one sixth of recipe is approximately
342 calories, 36 g protein, 9 g fat (2.5 g saturated), 29 g carbohydrate, 101 mg sodium, 90 mg cholesterol
Diabetic Exchanges - 2 bread/starch, 5 meat, 2 fat
6 servings
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