Yankee Pot Roast

This old-time favorite is just as good as you remember.

YIELD: 6 to 8 servings

INGREDIENTS:

• 1/4 cup olive oil
• 2 1/2- to 3-pound boneless chuck roast
• 1 3/4 cup water
• 1 medium onion, sliced
• 1 large rib celery, sliced
• 2 small turnips, cut into chunks
• 1 medium carrot, sliced
• 1/2 cup chopped fresh parsley
• 4 ounces mushrooms, thickly sliced
• 1 teaspoon liquid beef bouillon concentrate
• 1/2 teaspoon guar or xanthan gum

INSTRUCTIONS:

1. Heat the oil in a Dutch oven over medium heat, and brown the chuck roast on all sides.
2. Remove the roast from the Dutch oven and add sliced onions and 1/4 cup water to the same pot.
3. Put the roast back in the Dutch oven on top of the onions, cover it and let it cook on low heat for 1 1/2 to 2 hours.
4. Remove the roast again and add celery, turnips, carrot, parsley, mushrooms, and 1 cup water to the Dutch oven. Put the roast back on top of the veggies and cover it, cooking for another 30 to 45 minutes until the vegetables are tender.
5. Remove the roast to a serving platter and use a slotted spoon to transfer the vegetables.
6. In a blender, combine the last 1/2 cup of water with beef bouillon concentrate and guar, blend until thickener is dissolved.
7. Pour the gravy over the roast and vegetables or serve separately in a gravy boat or pitcher.

PER SERVING:

• 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.