Country Italian Beef

MAKES: 6 to 8 servings

SERVING SIZE: 1 2/3 cups

CARB GRAMS PER SERVING: 25

Rated :

by 5 people

Nutrition Facts Per Serving:

Servings Per Recipe: 6
cal.(kcal): 325
Fat, total(g): 6
chol.(mg): 89
sat. fat(g): 2
carb.(g): 25
Monosaturated fat(g): 2
fiber(g): 4
sugar(g): 6
pro.(g): 36
vit. A(IU): 4130
vit. C(mg): 23
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 7
Pyridoxine (Vit. B6)(mg): 1
Folate(�g): 44
Cobalamin (Vit. B12)(�g): 4
sodium(mg): 485
Potassium(mg): 1307
calcium(mg): 81
iron(mg): 6

Diabetic Exchanges

Vegetables(d.e): 1
Starch(d.e): 1
Lean Meat(d.e): 4
Fat(d.e): 1

2 pounds boneless beef chuck pot roast

8 ounces tiny new potatoes, halved or quartered

2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces

1 medium onion, chopped (1 cup)

1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges

1 teaspoon dried rosemary, crushed

1 14 1/2ounce can lower-sodium beef broth

1 cup dry red wine or lower-sodium beef broth

1 6 ounce can tomato paste

2 tablespoons quick-cooking tapioca

1/2 teaspoon black pepper

4 cloves garlic, minced

1 - 2 cups fresh basil leaves, spinach leaves, or torn escarole

1. Trim fat from roast. Cut roast into 2-inch pieces; set aside. In a 4- to 5-quart slow cooker combine potatoes, carrots, onion, and fennel. Add meat to cooker; sprinkle with rosemary.

2. In a medium bowl whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over all in cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in basil just before serving.

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