This recipe is a great make ahead recipe and freezes well into individual portions for times when you need a quick dinner. Makes excellent leftovers
2 pounds
boneless beef chuck or rump roast
2 tbsp
vegetable oil
1/2 cup
onion, chopped
3
garlic cloves, minced
1 cup
rutabagas (turnip)
1 tsp
dried thyme
1 tsp
dried oregano
2 cups
water
3 tbsp
cornstarch
3 tbsp
water, very cold
1/2 cup
carrots, sliced
Brown meat on all sides in the oil.
Add onions, cover and cook on low heat for 15 minutes.
Add garlic, rutabagas, herb seasoning and 2 cups of water.
Cover tightly and simmer 3 1/2 to 4 hours, until the meat is tender.
Thirty minutes before the pot roast is ready, mix the cornstarch and cold water in a small bowl.
Add 1/2 cup of hot liquid from the pot to the cornstarch mixture to form a slurry.
Then add the mixture back into the pot and stir.
Add the carrots and cook for an additional 30 minutes.
Servings per recipe: 10
Serving size: 3 ounces of beef
3 protein
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
