More
Close

Country Italian Beef

Country Italian Beef

4
Login to rate this recipe.
Rated: 5
  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Slow Cook 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
  • Serving Size: 1 2/3cups
  • Carb Grams Per Serving: 25

Ingredients

  • 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 1/2 - ounce 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

Directions

  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.

Tip

  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 325 cal., 6 g total fat (2 g sat. fat), 89 mg chol., 485 mg sodium, 25 g carb. (4 g fiber, 6 g sugars), 36 g pro.

Diabetic Exchanges

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

Diabetic Living Video

Comments

Loading comments...