Sage Pot Roast

Main Ingredient: Beef Potatoes
Course: Various Main Dishes
Dietary: Diabetic
Yield:

Sage Pot Roast ingredients

1 Lean boneless beef chuck
(5 lb) roast
1 T Cooking oil
1 1⁄2 t Rubbed dried sage
1⁄2 t Salt substitute
1⁄4 t Pepper
1 c Low sodium beef broth
6 Red potatoes, cut in half
4 Carrots, cut into 2 pieces
2 onions, quartered
5 t Cornstarch
1⁄4 c water

Cooking Sage Pot Roast

1. In a Dutch oveni, brown roast on both sides in oil. Seasoni with sage, salt and pepper.
2. Add beef broth.
3. Cover and bake at 325 degrees f for 2 1/2 hours.
4. Add potatoes, carrots and onions.
5. Cover and bake 1 hour longer or until meat is tender and vegetables are cooked.
6. Remove roast and vegetables to a serving platter and keep warm.
7. Combine cornstarch and water; stir into pan juices.
8. Cook until thickened and bubbly.
9. 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.