Slow Roasted Beef Pot Roast with Carrots and Turnips


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

    Diet Types:
  • Diabetes
  • Dialysis
  • Gluten-free


  • 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


  1. Preheat the oven to 250° F. Dice the celery, onion and turnips; cut the carrots into coins; mince the garlic.
  2. In a hot pan sear the roast until browned on all sides, about 2 to 3 minutes.
  3. Place the seared roast into a large roasting pan. Add the vegetables, placing around the meat.
  4. 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.
  5. 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


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