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.