Sage pot roast

12 servings

Ingredients

Quantity Ingredient
1 Lean boneless beef chuck
(5 lb) roast
1 tablespoon Cooking oil
1½ teaspoon Rubbed dried sage
½ teaspoon Salt substitute
¼ teaspoon Pepper
1 cup Low sodium beef broth
6 Red potatoes, cut in half
4 Carrots, cut into 2\" pieces
2 Onions, quartered
5 teaspoons Cornstarch
¼ cup Water

Directions

In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth. Cover and bake at 325 degrees f for 2½ hours. Add potatoes, carrots and onions. Cover and bake 1 hour longer or until meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.

DIABETIC EXCHANGE: One serving equals 3 lean meat, 1 starch, 1 vegetable; also 301 calories, 59mg sodium, 82mg cholesterol, 16gm carbohydrate, 27 gm protein, 14 gm fat.

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