1. Peel and slice the carrot in rounds.
2. Chop the tomato, onion, and celery into bite-size pieces.
3. Pat the roast dry. Squeeze the garlic (through a press) over the roast. Add salt and pepper as desired.
4. Put carrot, tomato, onion, celery, and roast into a clay pot, Dutch oven, or roaster pan. Assemble the vegetables around the meat. Add the bay leaf and one cup of water or broth.
5. If using a clay pot, place pot in a cold oven and turn to 400 degrees F. If using a conventional Dutch oven or roaster pan, oven may be preheated.
6. Cook for about 1 hour per pound until meat is tender and nearly falling apart. During cooking process, avoid opening the pot frequently to preserve moisture.
7. Cool slightly. Slice across the grain. Serve the broth and vegetables over the meat.
Nutritional Information: Per Serving– Calories: 223.9 Carbohydrates: 4.9g Protein: 35.5g Cholesterol: 93.4mg Sodium: 101.4mg Fiber: 1. Saturated Fat: 2g Total Fat: 6. Dietary Exchanges: 1/2 Fat, 4 Meat, 1 Starch, 1 Vegetable, 5 Very Lean M
This recipe has been added to the following public cookbooks:
Diabetes Cookbook from dLife
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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