Slow-cooked Sicilian Pot Roast

Description
Source: The Complete Diabetes Prevention Plan
 * Yield: 8 servings

Ingredients

 * 2½ lb well-trimmed top round roast or flat half brisket
 * ½ tsp coarsely ground Tony's seasoning
 * 1 can sliced mushrooms
 * 1 cup chopped onions
 * 1 cup chopped red or green bell peppers or 1 cup roasted bell peppers, drained and chopped
 * 14½ oz can chopped Italian-style tomatoes, undrained
 * 6oz can tomato paste with roasted garlic

Directions

 * 1) Rinse the meat with cool water and pat it dry with paper towels.
 * 2) Sprinkle both sides with Tony's
 * 3) Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat
 * 4) Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned
 * 5) Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast
 * 6) Pour the tomatoes over the meat
 * 7) Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender. Turn roast over several times during cooking
 * 8) If desired add 5 -7 baby potatoes during last 30 min of cooking
 * 9) Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm
 * 10) Add the tomato paste to the remaining slow cooker mixture and stir to mix well
 * 11) Slice the roast across the grain and serve hot accompanied by the sauce
 * 12) Serve with pasta if desired

Nutritional information
Per serving (⅛ of recipe):
 * 221 Calories | 12g Carbs | 2g Fiber | 80mg Cholesterol | 5.7g Fat | 1.7g Saturated Fat | 29g Protein | 440mg Sodium | 36mg Calcium
 * Diabetic Exchanges: 3 Lean Meat | 2 Vegetable