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[]
- Rinse the meat with cool water and pat it dry with paper towels.
- Sprinkle both sides with Tony's
- Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat
- Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned
- Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast
- Pour the tomatoes over the meat
- 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
- If desired add 5 -7 baby potatoes during last 30 min of cooking
- Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm
- Add the tomato paste to the remaining slow cooker mixture and stir to mix well
- Slice the roast across the grain and serve hot accompanied by the sauce
- 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