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Sage pot roast

Yield: 12 Servings

Ingredients:

• 1 ea Lean boneless beef chuck (5 lb) roast
• 1 tb Cooking oil
• 1 1/2 ts Rubbed dried sage
• 1/2 ts Salt substitute
• 1/4 ts Pepper
• 1 c Low sodium beef broth
• 6 ea Red potatoes cut in half
• 4 ea Carrots cut into 2" pieces
• 2 ea Onions quartered
• 5 ts Cornstarch
• 1/4 c Water 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
• 2 1/2 hours. Add potatoes

Instructions:

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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