Best Renal Friendly Moms Pot Roast Recipes
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
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
- Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
- Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
- About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
- To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.
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