Hot cooked egg noodles and minced parsley, optiona
Instructions
Place cinnamon stick, peppercorns, cloves and
allspice on a double thickness of cheesecloth.
Gather corners of cloth to enclose spices; tie
securely with string.
In a large skillet, heat oil over medium-high
heat. Brown roast on all sides; transfer to a 4-
qt. slow cooker. Add celery, carrots and spice
bag.
Add onion to same skillet; cook and stir until
tender. Add garlic; cook 1 minute longer. Add
sherry, stirring to loosen browned bits from pan.
Bring to a boil; cook and stir until liquid is
reduced to 2/3 cup. Stir in tomatoes and salt;
pour over roast and vegetables.
Cook, covered, on low 6-7 hours or until meat and
vegetables are tender. Remove roast from slow
cooker; keep warm. Discard spice bag; skim fat
from sauce. Serve roast and sauce with noodles and
parsley if desired.
Freeze option- Place sliced pot roast in freezer
containers; top with sauce. Cool and freeze. To
use, partially thaw in refrigerator overnight.
Heat through in a covered saucepan, stirring
gently and adding a little broth if necessary.
Nutrition Facts
3 ounces cooked beef with 2/3 cup sauce- 251
calories, 12g fat (4g saturated fat), 74mg
cholesterol, 271mg sodium, 11g carbohydrate (2g
sugars, 3g fiber), 24g protein. Diabetic
Exchanges- 3 lean meat, 2 vegetable, 1/2 fat.
Originally Submitted
10/9/2020
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