Title: Pot Roast with Vegetables
Categories: Diabetic Meat Vegetable Main
Yield: 6 Sweet ones

1	lb	Lean boneless chuck roast; trimmed
		Vegetables cooking spray
2	md	Onions; peeled sliced
2		Stalks celery; sliced
1/4	c	Water;
1/4	ts	Salt;
1/8	ts	Pepper;
4	lg	Potatoes; peeled coarsly chopped

Brown boneless chuck roast evenly on all sides over medium heat in a small Dutch oven coated with vegetable cooking spray. Add sliced onion, celery, water, salt, and pepper. Cover Dutch oven, and bake at 350 degrees for 1 hour and 15 minutes. Add sliced carrots and coarsely chopped potatoes, continue to bake, covered, for 1 hour or until meat and vegetables are tender. Transfer roast and vegetables to a serving platter; cut roast into 2 oz slices. Serve hot.

Nancy's NOTE: When cooking a pot roast, I always ADD mushrooms as well. (I would be in trouble with the whole family if I didn't).

Food Exchange per serving: 2 LEAN MEAT EXCHANGES + 1 1/2 STARCH EXCHANGE; CAL: 189; CAR: 21gm; PRO: 19gm; FAT: 4gm; SOD: 325mg; Source: The ALL NEW Cookbook for Diabetics and Their Families by WHOM

Brought to you and yours via Nancy O'Brion and her Meal-Master.

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