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| Slow Cooker Pot Roast with Potatoes |
Today, is football watching day. It's New Year's observed and the Rose Parade is on the TV this morning. I am a parade watcher so it's going to be an exciting day starting with the parade, then football snacks, and the wafting fragrance of the pot roast in the slow cooker that Steven put under the Christmas tree for me. I am so blessed. Whew… I am one lucky mom.
Another New Year's Resolution: This year I plan to test out more recipes for everyone but good for diabetics. I have so far averted coma and death thanks to a great doctor: that was a close one, ha ha. Not really that funny, more scary and a huge eye-opener. Yes, I have better numbers, but not in the steady-as-you-go safe zone yet. One thing I've noticed and I may be a culprit as well... is that with diabetes so talked about these days, some take it for granted. But it can be an extremely dangerous disease, especially if you have it and don't know it. My doctor says I probably had it for ten years before I knew it... that's why my glucose put me near the good-bye, see-ya-later zone. Yes, diabetes can be managed, but do not take this health condition lightly. It can kill.
These past few months have been a big struggle, physically painful, mentally stressing and depressing. But… I feel better now, but not normal like I used to feel.
Soooo, my goal this year is to more closely follow my food and exercise, make the new good choices into ordinary habits, and get rid of the residual pain that lingers inside my body. Ouch!
I am starting with better recipes that work well with my diabetes yet food my honey says tastes good. Recipes that do not blow the budget (in more ways than one). Here's my ever so simple-to-make slow cooker pot roast perfect for a diabetic and everyone else, too.
Pot Roast in Slow Cooker
Ingredients
2-3 lb beef chuck or rump roast
2 medium potatoes, peeled and sliced
4 fresh carrots, peeled and cut in 3 inch pieces
1 medium onion, sliced
2 stalks of celery, de-stringed and chopped
2 tbl olive oil or canola oil
3/4 cup water, white wine or beef stock
1 tbl Worcestershire
1 beed bouillon cube
1 tsp basil
Directions
1. Warm oil in skillet and sear/brown roast
2. Place vegetables in bottom of slow cooker
3. Mix water, Worcestershire, bouillon and basil
4. Pour over meat and veggies
5. Cover slow cooker
6. Cook on low for 10-12 hours
Serves 8 (plenty for two and mucho for leftovers)
Ingredients
2-3 lb beef chuck or rump roast
2 medium potatoes, peeled and sliced
4 fresh carrots, peeled and cut in 3 inch pieces
1 medium onion, sliced
2 stalks of celery, de-stringed and chopped
2 tbl olive oil or canola oil
3/4 cup water, white wine or beef stock
1 tbl Worcestershire
1 beed bouillon cube
1 tsp basil
Directions
1. Warm oil in skillet and sear/brown roast
2. Place vegetables in bottom of slow cooker
3. Mix water, Worcestershire, bouillon and basil
4. Pour over meat and veggies
5. Cover slow cooker
6. Cook on low for 10-12 hours
Serves 8 (plenty for two and mucho for leftovers)
I love heat n eat -- saves time and money!Tip: You can omit the carrots and serve mixed vegetables on the plate instead.
Nutrition: Calories 233 per serving; Total fat, 9 gm; Cholesterol 61 mg; Sodium 231 mg; Total carbohydrates 46 gm. Dietary fiber 3 gm; Sugar 5 gm; Protein 22 gm.
The one thing about this recipe is how easy it is to make, but even better than that is how healthy it is. I am on my way to better numbers. Yeahwhooo!
That's it for today, blog.