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Marinated Pot Roast

Source of Recipe

Light & Tasty Magazine


Recipe Introduction

Plan ahead…needs to marinate overnight. Exchanges
Serves: 12

1 c. dry white wine or beef broth
1/3 c. reduced-sodium soy sauce
1 T. olive or canola oil
4 garlic cloves, minced
2 green onions, thinly sliced
1-1/2 tsp. ground ginger
1/4 tsp. pepper
4 whole cloves
1 boneless beef top round roast (4 lbs.)
5 tsp. cornstarch
5 tsp. cold water

In a gallon sized resealable plastic bag, combine the first 8 ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight.

Place roast and marinade in a 5-qt. slow-cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves.

In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2-cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

One serving (3 oz. cooked beef with 2 T. gravy) equals: 174 calories…6 gm fat (2 gm saturated)…59 mg cholesterol…255 mg sodium…3 gm carbohydrate…trace fiber…25 gm protein ++++ Exchanges: 3 lean meat