Persian Pot Roast

Course : Diabetic
Serves: 12
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1 tablespoon walnut oil
2 3/4 pounds rump roast -- trimmed of all fat
2 large onions -- abt 3/4 lb -- slice, separated into rings
2 cloves garlic -- thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon grated orange zest
6 large plum tomatoes -- abt 1 1/2 lb -- seeded and chopped
1 1/2 cups beef stock
1 tablespoon ground walnuts -- for garnish
1 teaspoon freshly ground pepper -- to taste
1/2 pound seeds from 1 large pomegranate -- abt 1/2 lb

Preparation / Directions:

Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven with a lid, heat oil over medium heat. Add rump roast; brown on all sides. When roast is brown, pour off all fat and pan juices. Scatter onion and garlic slices around roast. Season n with cinnamon, pepper, ginger, and orange zest. Add tomatoes and stock. Bring to a simmer. Cover and bake until meat is fork tender, about 2 1/4 hours. Turn meat and baste with pan juices 2 to 3 times during cooking time. When roast is done, remove meat from casserole; keep warm. Skim any fat from the pan juices. Return casserole to stove. Bring to a boil over medium-high heat and cook until reduced by half. Pour sauce through a sieve, pressing solids to extract their flavor and thicken the sauce. Return strained sauce to casserole. Discard solids. Add pomegranate seeds to sauce. Simmer until heated through. Transfer roast to a carving board and slice against the grain into 1/4-inch (.75 cm) slices. Arrange slices on a heated serving platter. Nap with sauce. Sprinkle with ground walnuts. (Making 12 servings)


Nutritional Information:

calories, 198 protein, 22 g carbohydrate, 9 g fat, 8 g (calories from fat, 36%) dietary fiber, 1 g cholesterol, 64 mg sodium, 46 mg potassium, 454 mg

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  (5 3/4 Stars!)
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