Renal Friendly Moms Pot Roast Recipes
MOTHER'S POT ROAST
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!
Provided by J.Stewart
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 7h10m
Yield 5
Number Of Ingredients 6
Steps:
- Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
- After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
- Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.
Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g
RENAL-FRIENDLY MOM'S POT ROAST
Kidney Friendly Comfort Foods compliments of Shire Pharmaceuticals and reviewed by a licensed dietitian, Cathi J. Martin, RD,CSR,LDN. I could not find rutabagas and have substituted turnips. Turnips are also lower in potassium. I used shoulder roast instead of chuck or rump. Olive oil instead of just vegetable oil. Phosphrous = 168. Serving 6.1 oz total with 3 of those ounces being beef. If you leach the turnips and carrots you can reduce the potassium by approximately 30 percent. Leaching is soaking in 10 times the amount of water to the vegetables for at least 4 hours. Discard the water and rinse again before using.
Provided by Chef m2little400842
Categories Meat
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat on all sided in the oil.
- Add onions, cover and cook over low heat for 15 minutes.
- Add the garlic, turnips, herb seasoning and 2 cups of water.
- Cover tightly and simmer 3 1/2 to 4 hours, until the meat is tender.
- Thirty minutes before the pot roast is ready, mix the cornstarch and cold water in a small bowl.
- Add 1/2 cup of hot liquid from the pot roast to the cornstarch mixture to form a slurry.
- Then add the mixture back into the pot and stir.
- Add carrots, and cook for an additinal 30 minutes.
Nutrition Facts : Calories 266.6, Fat 19.4, SaturatedFat 7.1, Cholesterol 61.7, Sodium 67.8, Carbohydrate 4.8, Fiber 0.6, Sugar 1.1, Protein 17.1
MOM'S POT ROAST
This is my mother's recipe for the easiest and best pot roast. It yields great flavor with plenty bread-dipping gravy.
Provided by Chihuahua Girl
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season roast on all sides with paprika. Brown onion, garlic, and roast all together in a dutch oven over medium heat. While roast is browning, combine one package of beefy onion soup with one cup of water or broth. Stir until well blended. When roast is browned, mash onion and garlic with slotted spoon then add the beefy onion soup mix. Lower heat to medium. Add additional broth at this time so that the liquid comes halfway up roast. Cook for approximately one hour, then add carrots. Combine 2 tablespoons Wondra Flour with1/3 cup additional broth or water and add to roast. Continue cooking. Test tenderness of roast and when roast is almost fork tender add potatoes. Continue cooking until potatoes are cooked and easily pierced with a fork. Lower heat to warm. Remove beef from pan to a cutting board or platter and slice while keeping gravy warm. Season gravy with salt and pepper, if needed. Return sliced beef to pan just to warm through. Serve immediately.
Nutrition Facts : Calories 857.9, Fat 25.1, SaturatedFat 10.3, Cholesterol 221.1, Sodium 307.6, Carbohydrate 75.3, Fiber 9.4, Sugar 9.4, Protein 81
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