Ingredients:
cooking spray
3 slices non-fat turkey bacon, cut into 1-inch pieces
1 3-pound beef roast, any kind
1 large onion, peeled, stuck with 4 whole cloves
2 ounces grated carrot
3 large cloves garlic, sliced thin
1 cup dry red wine
1 bay leaf
4 sprigs thyme
¼ cup chopped flat-leaf parsley
2 large Russet potatoes, peeled and cut into 6 pieces
2 medium carrots, peeled and sliced
1 pound green beans, ends snipped
8 ounces mushrooms
freshly ground pepper (to taste)
Directions
Lightly coat a large non-stick skillet with cooking spray. Add the turkey bacon and sauté until it begins to crisp.
Add the beef, and brown on all sides.
Transfer turkey bacon and beef to a 3 1/2-quart or larger crockery slow cooker. Add onion, grated carrot, garlic, wine, bay leaf, thyme, and parsley.
Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
When beef is almost done, cook potatoes until almost tender (about 10 to 15 minutes).
Add carrots and green beans. Continue to cook for another 4 to 5 minutes.
Drain vegetables and keep warm.
Meanwhile, lightly coat a large non-stick skillet with cooking spray. Add the mushrooms and sauté over high heat until they are tender and all liquid is absorbed.
Transfer beef to a carving board and let stand for 10 minutes before slicing against the grain to make thin slices.
Arrange beef slices on a heated serving platter. Discard clove-stuck onion, bay leaves, and thyme sprigs.
Stir cooked vegetables and mushrooms into pan juice of the slow cooker to warm. Spoon the vegetables and pan juices over the beef.
Season to taste with pepper and serve immediately.
Source: Diabetic Lifestyle
Nutrition Information
Per 4-ounce meat serving with vegetables: 352 calories (26% calories from fat), 40 g protein, 10 g total fat (3.3 g saturated fat), 25 g carbohydrates, 5 g dietary fiber, 111 mg cholesterol, 112 mg sodium
Diabetic exchanges: 4 lean protein, 1 1/2 carbohydrate (1 bread/starch, 2 vegetable)
cooking spray
3 slices non-fat turkey bacon, cut into 1-inch pieces
1 3-pound beef roast, any kind
1 large onion, peeled, stuck with 4 whole cloves
2 ounces grated carrot
3 large cloves garlic, sliced thin
1 cup dry red wine
1 bay leaf
4 sprigs thyme
¼ cup chopped flat-leaf parsley
2 large Russet potatoes, peeled and cut into 6 pieces
2 medium carrots, peeled and sliced
1 pound green beans, ends snipped
8 ounces mushrooms
freshly ground pepper (to taste)
Directions
Lightly coat a large non-stick skillet with cooking spray. Add the turkey bacon and sauté until it begins to crisp.
Add the beef, and brown on all sides.
Transfer turkey bacon and beef to a 3 1/2-quart or larger crockery slow cooker. Add onion, grated carrot, garlic, wine, bay leaf, thyme, and parsley.
Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
When beef is almost done, cook potatoes until almost tender (about 10 to 15 minutes).
Add carrots and green beans. Continue to cook for another 4 to 5 minutes.
Drain vegetables and keep warm.
Meanwhile, lightly coat a large non-stick skillet with cooking spray. Add the mushrooms and sauté over high heat until they are tender and all liquid is absorbed.
Transfer beef to a carving board and let stand for 10 minutes before slicing against the grain to make thin slices.
Arrange beef slices on a heated serving platter. Discard clove-stuck onion, bay leaves, and thyme sprigs.
Stir cooked vegetables and mushrooms into pan juice of the slow cooker to warm. Spoon the vegetables and pan juices over the beef.
Season to taste with pepper and serve immediately.
Source: Diabetic Lifestyle
Nutrition Information
Per 4-ounce meat serving with vegetables: 352 calories (26% calories from fat), 40 g protein, 10 g total fat (3.3 g saturated fat), 25 g carbohydrates, 5 g dietary fiber, 111 mg cholesterol, 112 mg sodium
Diabetic exchanges: 4 lean protein, 1 1/2 carbohydrate (1 bread/starch, 2 vegetable)