LOW-CARB DRIED TOMATO POT ROAST

1 (2 lb) boneless beef chuck roast

2 carrots, cut into 1/2-inch pieces

1 medium turnip, peeled and cubed

1/2 cup snipped dried tomatoes (do not use oil-packed)

1 small onion, chopped

1 garlic clove, minced

1 tsp instant beef bouillon granules

1/2 tsp dried basil

1/2 tsp dried oregano

1/8 tsp black pepper  

1 cup water

1 pkg (10-oz) frozen lima beans

1 cup frozen peas.

Trim fat from meat.

In a slow cooker, place the carrots, turnip, tomatoes, onion, garlic, beef bouillon and spices. Place the meat over the vegetables and pour the water overall.

Place lid on cooker and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. Stir the beans and peas into the mixture. Let stand for 10 minutes.

Yield: 6 servings

22 carbs per serving

file photo for reference