From the Recipe Creator:
For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
3/4 cup: 200 calories, 4g fat (2g saturated fat), 8mg cholesterol, 511mg sodium, 37g carbohydrate (31g sugars, 5g fiber), 6g protein. Diabetic exchanges: 2 vegetable, 1 starch, 1 fat.
Pot Roast Sides FAQWhat vegetables go best with pot roast?
Root vegetables like carrots, potatoes, turnips and parsnips pair especially well with pot roast because their mildly sweet or earthy flavor offsets the deep, rich and fatty flavor of the meat. For a lighter pairing, try steamed broccoli, green beans or a raw, shredded Brussels sprouts salad. These green vegetables add a freshness that keeps the meal from becoming too heavy.
Can pot roast sides be made ahead of time?
Yes, many pot roast sides, such as mashed potatoes or homemade rolls, can be made ahead and reheated without losing flavor or texture. Pour a thin layer of milk over the mashed potatoes in the pot to keep them from drying out, and then stir it in when reheating to loosen the texture. Transfer the cooled rolls to a food storage bag to keep them soft and serve warm or at room temperature. You can also prepare a roasted vegetable medley in advance with vegetables like bell peppers, butternut squash and sweet potatoes. Before serving, briefly roast in the oven to bring back the crisped edges.
What are good low-carb sides for pot roast?
Great low-carb sides for pot roast focus on non-starchy vegetables, both cooked and raw, like cauliflower rice, roasted broccoli or a fresh green salad with leafy greens and herbs. Choose one vegetable or combine a few for a colorful side, like mushrooms and zucchini or bell peppers and onions. These sides add variety and pair well with rich pot roast.
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