sunday pot roast with gravy (for diabetics)
One thing about traditional pot roast is the potatoes (carbs) and gravy (fat and carbs). Here is an alternative to try. It retains all the flavor of grandma's Sunday pot roast, but prevents me from eating so many carbs. I can get my carbs with a good homemade roll with this meal, and be totally happy!
prep time
15 Min
cook time
2 Hr 30 Min
method
Roast
yield
8 serving(s)
Ingredients
- 3-4 pounds sirloin tip roast or beef brisket
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup onion wedges
- 2 cups fresh cauliflower florets
- 1 package lipton onion soup mix
- 1 can beef broth (low sodium) + 1 can water
- 1 package brown gravy mix
How To Make sunday pot roast with gravy (for diabetics)
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Step 1Use 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°.
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Step 2Arrange 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.
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Step 3Roast 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.
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Step 4Use the drippings from roaster with enough water to prepare gravy mix according to package directions. Serve roast and vegetables with gravy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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