Pot Roast - Diabetic Friendly

By Bonnin

In just 20 minutes, fresh carrots, potatoes and tender meat are simmering in tangy sauce for a dish that fits your smart eating plan.

Ingredients

• 1 Boneless beef chuck eye roast, 2 1/2 Lb.
• 3 Lb. Yukon gold potatoes (about 6), quartered
• 6 Carrots (3/4 lb.), peeled, cut into 1-inch lengths
• 1/3 C. A.1. Original Steak Sauce
• 1 Pkg. Dry onion-mushroom soup mix, 0.9oz
• 1/3 C. Water

Details

Servings 10
Preparation time 20mins
Cooking time 140mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 350°F. Place meat in shallow foil-lined pan; surround with vegetables.
Mix remaining ingredients until well blended; pour over meat and vegetables. Cover.
Bake 2 hours or until tender. Serve with vegetables and pan gravy.

Diet Exchange:
2 Starch + 1 Vegetable + 2 Meat (L)

Nutritional info per serving:
Calories 240 - Total fat 4.5 g - Saturated fat 1.5 g - Cholesterol 50 mg - Sodium 370 mg - Carbohydrate 30 g - Dietary fiber 4 g - Sugars 4 g - Protein 19 g - Vitamin A 110 %DV - Vitamin C 25 %DV - Calcium 4 %DV - Iron 15 %DV