Slow-cooked Sicilian Pot Roast

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * 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 black pepper
 * 2 cups sliced fresh 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 diced Italian-style tomatoes, undrained
 * 6oz can tomato paste with roasted garlic or Italian seasonings

Directions

 * 1) Rinse the meat with cool water and pat it dry with paper towels.
 * 2) Sprinkle both sides with some of the pepper.
 * 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.
 * 8) Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm.
 * 9) Add the tomato paste to the remaining slow cooker mixture and stir to mix well.
 * 10) Slice the roast across the grain and serve hot accompanied by the sauce.
 * 11) 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