Make slits in roast in insert
slices of garlic. Place roast under broiler to brown. Put potatoes
in slow cooker. Add 1/2 the onion slices. Place roast atop vegetables
and cover with remaining onions. Combine water or juice with
soy sauce and pour over roast. Place lid on slowcooker and cook
on low about 8 hours. When ready to serve, remove roast and vegetables
from cooker. Combine cornstarch and cold water. Add to the liquid
in the slow cooker. Turn cooker to high until liquid is thickened.
Slice meat and serve thickened liquid over the meat and vegetables.
This recipe has a few more protein
grams than carbs so it is excellent for diabetics who want to
enjoy some good old "meat and potatoes".
GREEN BEAN SALAD
2 cans French-style green beans,
1 small can of peas, drained
4 celery sticks, diced
1/2 medium bell pepper, diced
1 onion, diced
1small jar pimento
1 1/2 cup Splenda
1 cup cider vinegar
1 tsp salt
1/2 cup olive oil
1 tbsp water
In a medium mixing bowl, combine
all the vegetables together.
To make the dressing, in a seperate
mixing bowl combine, all the dressing ingredients together. Pour
dressing over vegetables, toss to mix well and refrigerate for
several hours or overnight. One and a half hour before serving,
drain vegetables. Note: This is a great dish to make ahead for