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Sicilian Pot Roast

Yield: 8 servings

Source: "The Complete Diabetes Prevention Plan"
via The Diabetic Gourmet Daily Recipe Mailer


2-1/2 pound well-trimmed top round roast
or flat half brisket
1/2 teaspoon coarsely ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onions
1 cup chopped red or green bell peppers
or 1 cup roasted bell peppers, drained and chopped
14-1/2 ounce can diced Italian-style tomatoes, undrained
6-ounce can tomato paste with roasted
garlic or Italian seasonings


Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper.
Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned.
Place the mushrooms, onions, and bell peppers in a 3-5 quart crockpot and top with the roast. Pour the tomatoes over the meat. Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender.
Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining crockpot mixture and stir to mix well.
Slice the roast across the grain and serve hot accompanied by the sauce.

Nutritional Information Per Serving (1/8 of recipe):

Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg,
Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g,
Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg

Diabetic Exchanges: 3 Lean Meat, 2 Vegetable.

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