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Slow-cooked Sicilian Pot Roast

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Description Edit

Source: The Complete Diabetes Prevention Plan

  • Yield: 8 servings

Ingredients Edit

Directions Edit

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

Nutritional information Edit

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

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