Name: Slow Roasted Beef Pot Roast with Carrots and Turnips
Cook time: 8 h 20 min
Yield: 12

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Slow Roasted Beef Pot Roast with Carrots and Turnips

Portions:
12

Serving Size:
3 ounces beef, 3/4 cup vegetables

Diet Types:

Diabetes
Dialysis

Ingredients

2.5 pound beef chuck pot roast
3 stalks celery
1 medium onion
3 medium turnips
3 large carrots
3 cloves garlic
1 cup Cabernet wine
1/2 cup balsamic vinegar
1/2 tablespoon Mrs. Dash Table Blend seasoning
1/2 tablespoon dried oregano
1/4 tablespoon black pepper

Preparation

Preheat the oven to 250° F. Dice the celery, onion and turnips; cut the carrots into coins; mince the garlic.
In a hot pan sear the roast until browned on all sides, about 2 to 3 minutes.
Place the seared roast into a large roasting pan. Add the vegetables, placing around the meat.
In a small bowl combine the wine, vinegar and spices, and then pour over the meat. Cover the roasting pan with a lid or wrap well with foil.
Roast for 3 to 4 hours until meat is cooked to at least 160° F and vegetables are tender.

Helpful hints

This recipe is perfect as a “cook once, eat all week meal”.
Turnips are a lower potassium and carbohydrate alternative to potatoes.
Adjust the portion of beef according to your meal plan for higher or lower protein.

Nutrients per serving

Calories 288

Protein 25 g

Carbohydrates 11 g

Fat 16 g

Cholesterol 97 mg

Sodium 107 mg

Potassium 498 mg

Phosphorus 190 mg

Calcium 58 mg

Fiber 2.2 g

Renal and renal diabetic food choices

3-1/2 meat
1-1/2 vegetable, low potassium

Carbohydrate choices

Submitted by: DaVita renal dietitian Brittany from Virginia.

Related Tags: One-Dish Meal Beef Budget Bake Oven Gluten-free

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