Makes 10 servings, three ounces of beef each
Ingredients:

•  2 pound boneless beef chuck or rump roast 
• 2 tablespoons vegetable oil
• 1/2 cup onion, 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

Directions: Brown meat on all sides in the oil. Add onions, cover and cook on low heat for 15 minutes. Add 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 1/2 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.

Nutrient Analysis: (Per serving - 3 0z. of roast)Calories: 310 kcals; Protein: 27 g; Carbohydrates: 5 g; Total Fat: 20 g; Sat. Fat: 7 g; Cholesterol: 91 mg; Phosphorus: 229 mg; Sodium: 62 mg; Fiber: 1 g; Calcium: 19 mg; Potassium: 318/8.2 mEq
 
This recipe is from the Kidney Friendly Comfort Foods: A Collection of Recipes for Eating Well with Chronic Kidney Disease.

This article originally appeared in the February 2008 issue of AAKP Diet Tips & Bits.