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Pot Roast Rigatoni Stew

Pot Roast Rigatoni Stew

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Rated: 0
  • Makes: 6 servings
  • Prep 30 mins
  • Slow Cook 10 hrs to 12 hrs (low) or 4 to 5 hours (high) plus 30 minutes (high)
  • Serving Size: 1 1/3cups
  • Carb Grams Per Serving: 32

Ingredients

  • 1 2 - pound boneless beef chuck arm pot roast, trimmed of fat and cut into 2-inch chunks
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups 50% less sodium beef broth
  • 1 14 1/2 - ounce can no salt added stewed tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup chopped bottled roasted red peppers
  • 1/2 cup dry red wine or cranberry juice
  • 1/4 cup fat-free half-and-half
  • 1 tablespoon all-purpose flour
  • 6 ounces dried rigatoni pasta
  • 2 tablespoons freshly grated Parmesan cheese

Directions

  1. Season beef with 1/4 teaspoon of the salt and the ground black pepper. In a large skillet heat oil over medium-high heat; cook meat in hot oil until browned on all sides. Drain off fat.
  2. In a 3 1/2- to 4-quart slow cooker combine the beef, beef broth, undrained tomatoes, onion, celery, carrot, roasted red peppers, red wine, and remaining 1/4 teaspoon salt. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
  3. Using a slotted spoon, transfer meat to a cutting board. Skim fat from cooking liquid. Using two forks, pull meat apart into shreds; return to cooker.
  4. If using low-heat setting turn to high-heat setting. In a small bowl combine the half-and-half and flour. Stir half-and-half mixture and rigatoni into beef mixture in the cooker. Cover and cook for 30 minutes more. Top each serving with Parmesan cheese.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 401 cal., 10 g total fat (3 g sat. fat), 100 mg chol., 509 mg sodium, 32 g carb. (3 g fiber, 6 g sugars), 40 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Starch (d.e): 1.5; Lean Meat (d.e): 4.5; Vegetables (d.e): 1.5