Mom's Pot Roast

Makes 10 Servings - 3 ounces of beef each
Entrees

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Ingredients:
2-pound boneless beef chuck or rump roast
2 tablespoons vegetable oil
1/2 cup onions, chopped
3 garlic cloves, minced
1 cup rutabagas
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups water
3 tablespoons cornstarch
3 tablespoons water, very cold
1/2 cup carrots, sliced

Brown meat on all sides in the oil.  Add onions, cover and cook over low heat for 15 minutes.  Add the garlic, rutabagas, 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 ½ cup of hot liquid from the pot to the cornstarch mixture to form a slurry.  Then add the mixture back into the pot and stir.  Add the carrots and cook for an additional 30 minutes.

Recipe content courtesy of Shire’s Kidney Friendly Comfort Foods.

**Talk to your healthcare team before making any changes to your diet.