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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
4 pound(s) pot roast, chuck, arm, or rump |
Directions:
1. Crock-Pot® BBQ Beef
2. Diet types:
3. DialysisDiabetes
4. Recipe submitted by DaVita dietitian Mary from Kansas.
5. Portions: 15 Serving size: 1/2 cup meat with sauce
6. Ingredients
7. -pound pot roast (chuck, arm, rump roast)
8. cups water
9. cup liquid from meat (after cooking)
10. /4 cup catsup
11. /4 cup brown sugar
12. /3 cup vinegar
13. /2 teaspoon allspice
14. /4 cup onion, minced
15. Preparation
16. Place roast in Crock-Pot. Add 2 cups water and slow cook roast in the Crock-Pot on low setting for approximately 10 hours until thoroughly cooked and easy to pull apart.
17. Drain meat reserving 1-cup liquid.
18. Place cooked meat in a 9” x 13” pan. Set aside.
19. In a bowl combine reserved liquid from meat, catsup, brown sugar, vinegar, allspice and onion. Mix thoroughly.
20. Pour sauce mixture over cooked meat and cover. Marinate in refrigerator overnight.
21. Before serving, bake in a 350° F oven for 30 to 40 minutes, until heated.
22. Renal and renal diabetic food choices
23. meat
24. /2 high calorie
25. Carbohydrate choices
26. Helpful hints
27. Serve on a bun as a sandwich, or over rice or pasta.
28. Makes three 1-pound packets of BBQ beef—great to serve and then freeze the rest for 2 to 3 more meals.
29. Makes five generous servings per pound of roast cooked.
30. For the CKD non-dialysis diet, decrease portion to match your diet plan if you are on a lower-protein diet.
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