German-Style Beef Roast

Slow cooked in a combination of dry red wine and German-style mustard, this beef roast is sure to be a crowd-pleaser.

Ingredients:

• 1 2 1/2 - 3 - pound boneless beef chuck pot roast
• 2 teaspoons vegetable oil
• 4 medium carrots, sliced (2 cups)
• 2 large onions, chopped (2 cups)
• 2 stalks celery, sliced (1 cup)
• 1/2 cup chopped kosher-style dill pickles
• 1/2 cup dry red wine or lower-sodium beef broth
• 3 tablespoons German-style mustard
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 2 tablespoons flour
• 2 tablespoons dry red wine or lower-sodium beef broth
• 4 cups hot cooked spaetzle or noodles
• Snipped fresh parsley (optional)

Directions:

1. Trim fat from roast. If necessary, cut roast to fit in a 3 1/2- or 4-quart slow cooker. In a large nonstick skillet brown the roast on all sides in hot oil.
2. Meanwhile, in the cooker combine carrots, onions, celery, and pickles. Place roast on the vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over all in cooker.
3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
4. Transfer meat to a serving platter; cover to keep warm. For sauce, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off fat. Discard bay leaves. In a small bowl stir together flour and the 2 tablespoons red wine. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Slice meat. Serve meat and vegetables with sauce and hot cooked spaetzle. If desired, sprinkle with parsley.

Nutrition Facts Per Serving:

Servings Per Recipe: 8

PER SERVING: 358 cal., 7 g total fat (2 g sat. fat), 106 mg chol., 592 mg sodium, 30 g carb. (3 g fiber, 5 g sugars), 36 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Starch (d.e): 2; Lean Meat (d.e): 4

Source:  diabeticlivingonline.com