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.



I\'ve tried this several
I\'ve tried this several times and we love it.
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