Ingredients
2-1/2 lb top round roast or flat half brisket/trimmed
1/2 tsp black pepper
2 C sliced fresh mushrooms
1 C chopped onions
1 C chopped red or green bell peppers
or 1 C roasted bell peppers, drained/chopped
14-1/2 oz can diced tomatoes, undrained
6 oz can tomato paste W/garlic or Italian seasonings
Rinse meat with cool water, pat dry, sprinkle both sides with pepper.. Coat skillet with nonstick cooking spray, preheat over medium-high heat.
Place meat in skillet, cook 2 to 3 minutes on each side, until nicely browned.
Place mushrooms, onions, and bell peppers in a 3-quart slow cooker, top with the roast.. Pour tomatoes over meat, cover and cook on high for 5 hours or low for 10 hours, until meat is tender.
Remove roast to serving platter cover loosely with foil to keep warm.. Add tomato paste to slow cooker, stir to mix well.
Slice roast across the grain, serve hot accompanied by sauce.. Serve with pasta if desired.
Nutritional Information Per Serving (1/8 of recipe):Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg,
Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg
Diabetic Exchanges: 3 Lean Meat, 2
Vegetable
