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Sage Pot Roast




Source of Recipe


Marla


List of Ingredients




Diabetic Sage Pot Roast


1 lean boneless beef chuck roast -- (about 5 lbs)
1 tablespoon cooking oil
2 teaspoons rubbed dried sage
1/2 teaspoon salt -- optional
1/4 teaspoon pepper
1 cup beef broth
6 medium red potatoes -- cut in half
4 carrots -- cut into 2" pieces
2 medium onions -- quartered
5 teaspoons cornstarch
1/4 cup water



Recipe




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 for 2 1/2 hours. Add
potatoes, carrots and onions. Cover and bake 1 hour longer or until the 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. Serve with the roast.

Diabetic Exchanges: One serving (prepared with low-sodium beef broth and
without added salt) equals 3 lean meat, 1 starch, 1 vegetable; also, 301
calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate, 27 gm protein,
14 gm fat.