Name: Italian Style Shredded Beef
Cook time: 10 h
Yield: 8

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Portions:
8

Serving Size:
3 ounces beef + 1 roll

Diet Types:

Diabetes
Dialysis

Ingredients

1/2 cup onion
2 garlic cloves
2 tablespoons fresh parsley
2 pound beef rump roast
1 tablespoon Italian herb seasoning
1 teaspoon dried parsley
1 bay leaf
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup red wine
1/3 cup vinegar
2 to 3 cups water
8 hard rolls, 3-1/2” diameter, 2 ounces each

Preparation

Chop onion, garlic and fresh parsley. Place beef roast in a Crock-Pot. Add chopped onion, garlic and remaining ingredients, except fresh parsley and rolls, to Crock-Pot; stir to combine.
Cover and cook on low-heat setting for 8 to 10 hours, or on high setting for 4 to 5 hours, until fork-tender.
Remove roast from Crock-Pot. Shred with two forks then return meat to cooking broth to keep warm until ready to serve.
Slice rolls in half and top with shredded beef, fresh parsley and 1-2 spoons of the broth. Serve open-face or as a sandwich.

Helpful hints

Portion leftover Italian-Style Shredded Beef into 3-ounce servings, store in freezer bags and freeze for a quick, easy meal at a later time.
For a lower-protein diet, reduce meat portion according to your diet plan or consult with your dietitian.

Nutrients per serving

Calories 406

Protein 29 g

Carbohydrates 32 g

Fat 18 g

Cholesterol 70 mg

Sodium 448 mg

Potassium 518 mg

Phosphorus 292 mg

Calcium 68 mg

Fiber 1.6 g

Renal and renal diabetic food choices

3 meat
2 starch

Carbohydrate choices

Submitted by: DaVita renal dietitian Connie from Virginia.

Related Tags: Beef Budget Crock Pot Easy Italian Higher Potassium

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