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California Pot Roast

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Yield: 20 servings

4 lb Beef rump; 2 Carrots; sliced
2 tb Flour; 1 tb Worchetershire sauce;
1 ts Salt; 1 c Water;
1/16 ts Pepper; Sugar substitite equivalant
1 tb Oil; - 1/2 c
1 Onion; chopped fine;

Dredge meat well in flour, salt, and pepper. Brown in oil in
skillet; add remaining ingredients. Cover. Simmer about 4 hours
over low heat. Food Exchange per serving: 2 MEAT EXCHANGES

Source: Recipes for Diabetics by Billie Little and Penny L. Thourup
Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

California Pot Roast<br /> Yield: 20 servings<br /> <br /> 4 lb Beef rump; 2 Carrots; sliced<br /> 2 tb Flour; 1 tb Worchetershire sauce;<br /> 1 ts Salt; 1 c Water;<br /> 1/16 ts Pepper; Sugar substitite equivalant<br /> 1 tb Oil; - 1/2 c<br /> 1 Onion; chopped fine; <br /> <br /> Dredge meat well in flour, salt, and pepper. Brown in oil in<br /> skillet; add remaining ingredients. Cover. Simmer about 4 hours<br /> over low heat. Food Exchange per serving: 2 MEAT EXCHANGES<br /> <br /> Source: Recipes for Diabetics by Billie Little and Penny L. Thourup<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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