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Italian Style Shredded Beef
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Portions:
8
Serving
Size:
3 ounces beef + 1 roll
- Diet
Types:
- Diabetes
- Dialysis
- Higher Potassium
Ingredients
- 1/2 cup onion
- 2 garlic cloves
- 2 tablespoons fresh parsley
- 2 pound beef rump roast
- 1 tablespoon Italian herb seasoning
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1/3 cup vinegar
- 2 to 3 cups water
- 8 hard rolls, 3-1/2” diameter, 2 ounces each
Preparation
- Chop onion, garlic and fresh parsley. Place beef roast in a Crock-Pot. Add chopped onion, garlic and remaining ingredients, except fresh parsley and rolls, to Crock-Pot; stir to combine.
- Cover and cook on low-heat setting for 8 to 10 hours, or on high setting for 4 to 5 hours, until fork-tender.
- Remove roast from Crock-Pot. Shred with two forks then return meat to cooking broth to keep warm until ready to serve.
- Slice rolls in half and top with shredded beef, fresh parsley and 1-2 spoons of the broth. Serve open-face or as a sandwich.
Helpful hints
- Portion leftover Italian-Style Shredded Beef into 3-ounce servings, store in freezer bags and freeze for a quick, easy meal at a later time.
- For a lower-protein diet, reduce meat portion according to your diet plan or consult with your dietitian.
Nutrients per serving
Calories 406
Protein 29 g
Carbohydrates 32 g
Fat 18 g
Cholesterol 70 mg
Sodium 448 mg
Potassium 518 mg
Phosphorus 292 mg
Calcium 68 mg
Fiber 1.6 g
Renal and renal diabetic food choices
- 3 meat
- 2 starch
Carbohydrate choices
2
Submitted by: DaVita renal dietitian Connie from Virginia.
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