Shoulder Roast

Yield: 12 servings

Depending on the vegetable you choose, you can make this dish not only flavorful, but very low-carb.

• 3 pounds lean roast, or turkey roast
• paprika
• 1 tablespoon olive oil
• non-stick cooking spray
• 4 cloves garlic, peeled and minced
• 3 cups water
• 5 stalks celery, cut into 3-inch pieces
• 1 pound of any fresh or frozen low-carb vegetable
• 1/4 teaspoon turmeric (optional)
• salt and pepper to taste

Rub meat liberally with paprika and set aside. In a large saucepan, heat oil. Sauté garlic for about a minute, then add meat and brown. Add water and cook covered for about 90 minutes, until done. Cool. If possible, try to cook meat a day in advance. This enables meat juices to gel and fat to congeal on top, which can then be removed and discarded. Wrap meat in foil. Pour stock into a container. Refrigerate. Slice cold meat into thin slices. Put celery and vegetable in a pot, along with the cooking juices (fat removed). Arrange meat slices on the vegetables and sprinkle spices on top. Cook covered on low heat for another 90 minutes until meat is very tender. Add water if necessary.

Nutrition Facts: Serving size: (slice & vegetables) 1 (oz) 6 (g) 180 Calories 174 Protein (g) 26 Carbs (g) 1 Fat (g) 6.7 Sat. Fat (g) 2.5 Cholesterol (mg) 80 Sodium (mg) 220 Calcium (mg) 110 Fiber (g) 2 Exchanges: Medium-fat protein 3