Renal-Friendly Mom's Pot Roast

Chef m2little#400842's Note:

Kidney Friendly Comfort Foods compliments of Shire Pharmaceuticals and reviewed by a licensed dietitian, Cathi J. Martin, RD,CSR,LDN. I could not find rutabagas and have substituted turnips. Turnips are also lower in potassium. I used shoulder roast instead of chuck or rump. Olive oil instead of just vegetable oil. Phosphrous = 168. Serving 6.1 oz total with 3 of those ounces being beef. If you leach the turnips and carrots you can reduce the potassium by approximately 30 percent. Leaching is soaking in 10 times the amount of water to the vegetables for at least 4 hours. Discard the water and rinse again before using.

• Total Time: 4 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs 15 mins

Ingredients:

Servings: 10

• 2 lbs boneless beef shoulder
• 2 tablespoons olive oil
• 1/2 cup fresh onion, chopped
• 3 garlic cloves, minced
• 1 cup turnip, cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups water
• 3 tablespoons cornstarch
• 3 tablespoons water, very cold
• 1/2 cup carrot, sliced

Directions:

1. Brown meat on all sided in the oil.
2. Add onions, cover and cook over low heat for 15 minutes.
3. Add the garlic, turnips, herb seasoning and 2 cups of water.
4. Cover tightly and simmer 3 1/2 to 4 hours, until the meat is tender.
5. Thirty minutes before the pot roast is ready, mix the cornstarch and cold water in a small bowl.
6. Add 1/2 cup of hot liquid from the pot roast to the cornstarch mixture to form a slurry.
7. Then add the mixture back into the pot and stir.
8. Add carrots, and cook for an additinal 30 minutes.