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Recipes

Pot Roast

Renal Diet Nutrient Analysis

  • Servings per recipe: 10
  • Serving size: 3 ounces of beef

Nutrient Analysis

  • Calories: 310
  • Protein: 27g
  • Carbohydrates: 5g
  • Fibre: 1g
  • Total Fat: 20g
  • Sodium: 62mg
  • Phosphorus: 229mg
  • Potassium: 318mg

Renal and Diabetic Exchanges

3 protein

Ingredients

2 pound boneless beef chuck or rump roast
2 tablespoons vegetable oil
1/2 cup onion, chopped
3 garlic cloves, minced
1 cup rutabagas (turnip)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups water
3 tablespoons cornstarch
3 tablespoons water, very cold
1/2 cup carrots, sliced

Directions

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.

Pot Roast, 3.5 out of 5 based on 18 ratings