Pot Roast

Reprinted with permission from the American Association of Kidney Patients

Pot Roast

This recipe is a great make ahead recipe and freezes well into individual portions for times when you need a quick dinner. Makes excellent leftovers

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.

Nutrient Analysis

Calories: 310 KCal

Protein: 27 g

Carbohydrates: 5 g

Fibre: 1 g

Total Fat: 20 g

Sodium: 62 mg

Phosphorus: 229 mg

Potassium: 318 mg

Renal Diet Nutrient Analysis

Servings per recipe: 10

Serving size: 3 ounces of beef

Renal and Diabetic Exchanges

3 protein

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