Sunday Pot Roast with Gravy (for diabetics)
3-4 lbsirloin tip roast or beef brisket
1 csliced carrots
1 csliced celery
1 conion wedges
2 cfresh cauliflower florets
1 pkglipton onion soup mix
1 can(s)beef broth (low sodium) + 1 can water
1 pkgbrown gravy mix
How to Make Sunday Pot Roast with Gravy (for diabetics)
- Use a roasting pan somewhat larger than the roast.
Place roast in pan, and place under broiler about 4 inches from heat. Broil to brown top.
Switch oven setting from broil to bake, preheat to 300°.
- Arrange carrots, celery, onion, and cauliflower florets around roast.
Combine soup mix, beef broth, and water in a jar and shake well. Pour over roast and vegetables.
Cover roaster with lid or heavy aluminum foil.
- Roast for 2 to 2 ½ hours or until meat thermometer inserted in thickest part of roast measures 155° (or 140° for medium rare).
Remove roast to serving platter and surround with vegetables. Re-cover with foil and let rest 10 minutes.
- Use the drippings from roaster with enough water to prepare gravy mix according to package directions.
Serve roast and vegetables with gravy.