Clean Eating Pot Roast

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Ive tried to make pot roast over and over with only meat and veggies and man do I always miss the taste of those potatoes. Well recently I started trying variations of Yucca root. Problem solved! I cut up this Yucca root, which is a fun time I’m here to tell you (sarcasm) and used it in the pot roast alongside the carrots and green beans. mmmmmmmm so hearty with alot lower glycemic index, meaning these wont convert to sugar in your body quickly like potatoes do.

London Broil Roast, Yucca Root, Baby Carrots, Canned green beans, and Beef Broth

cut up your yucca root. Its thick so I get a knife and chop the large root into several, managable sections. Then I peel it. You can use a regular potato peeler but the skin is so think, with several layers so I prefer to cut it off.

Once thats done, cut into cubes just like you would potatoes.

on the stove sear the meat on high heat til the outside is brown.

Place the meat, beef broth in the crockpot. Cover and cook on low for 2 hours.

Next we will add all the vegetables and cook for another 6 hours on low

Update: Shove the yucca into the broth so it will cook better.

And that’s it! Doesn’t this look amazing?! The aroma fills the house and I can eat it and still maintain my healthy lifestyle. Score!! Hope you enjoy! Let me know in the comments what you think!

Ingredients:

  • Roast any size. I used london broil
  • 1 bag of baby carrots
  • 1 can of green beans
  • 1 yucca root
  • 1 can of beef broth

Directions:

  1. peel Yucca root and cut into cubes
  2. Take roast and place in a heated pan until seared.
  3. In a crock-pot place seared roast, cubed yucca root, beef broth, green beans, and carrots.
  4. Cover and cook for 6 hours.

Per serving: Calories: 416, Protein 39g, Carbs 28g, Fiber 3g, Sugar 7g, Fat 10g

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