Bunyans Diabetic Yankee Pot Roast Recipes

Steps:

• 1. 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°.
• 2. 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.
• 3. 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.
• 4. Use the drippings from roaster with enough water to prepare gravy mix according to package directions. Serve roast and vegetables with gravy.

Steps:

• 1. Add the the EVOO to a large skillet and get it screaming hot
• 2. Sear all sides of the roast, and put it in your crock pot
• 3. Use the same skillet to saute the veggies & garlic for just a couple of minutes & into the crock pot with the roast
• 4. Dissolve the pork base in 1 cup of the water & into the crock pot with the other ingredients
• 5. Cover the crock pot, turn it on to low and let it go 8 hours
• 6. Carefully take the roast out after 8 hours and set aside for just a bit
• 7. Add the flour to the other cup of water in a jar with a tight fitting lid and shake like crazy
• 8. Add the slurry to the juices and veggies in the crock pot, and stir really well
• 9. Put roast back into the crock pot
• 10. Let it go for another 2 hours
• 11. NOTE: The pork base has 900mg of sodium per tsp so you will NOT need to add salt

Steps:

• In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

Steps:

• Preheat oven to 350 degrees. Season the meat with salt and pepper. Place a deep, heavy roasting pan or casserole on top of stove. Add oil and when it is hot, add meat, fat side down, and sear it. Then turn meat and brown on all sides. Remove meat from pan and set aside.
• Add the garlic, chopped onion and carrot to the pan and cook for 1 minute. Sprinkle with flour, cook for 1 minute longer, stirring constantly. Gradually add the water and the wine, allowing the sauce to thicken. Bring to a boil and add the thyme and bay leaves. Return the meat to the pan, season lightly with salt and pepper and place in the oven, uncovered.
• Cook uncovered for two hours, turning the meat every 30 minutes. The sauce should bubble gently; lower heat if it cooks too fast. If the sauce becomes too thick add water.
• Add all the remaining ingredients except the parsley. Cook 20 minutes longer, stirring once or twice. Remove from the oven and place on top of the stove.
• Remove meat from sauce and slice it in 1/2-inch-thick slices. Skim sauce of any excess fat and season with salt and pepper. Remove bay leaves. Reheat gently, spoon sauce and vegetables over meat, sprinkle with parsley and serve.

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
• Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
• Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.

Steps:

• Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
• When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Steps:

• 1. Brown the roast on all sides in the olive oil, in a dutch oven, remove to crock pot.
• 2. Add garlic to the same pan, brown lightly (don't burn the garlic!) when done add to the crock pot
• 3. Add carrots, onions, celery to same pan, cook til translucent, add to the crock pot
• 4. Dissolve the beef base in the hot water, add to crock pot.
• 5. Add potatoes, tomatoes, allspice, thyme, bay leaf, pepper & vinegar to crock pot
• 6. Set the crock pot to low, cover and let it go all day
• 7. Remove the meat and potatoes and set it on a serving platter. Remove the bay leaf and 86 it.
• 8. Transfer the stock with the veggies into a large sauce pan,
• 9. Whisk the flour into the cold water to make a slurry
• 10. Bring the stock and veggies to a full rolling boil
• 11. Turn off the heat and immediatly whisk in the slurry