Sage pot roast
Yield: 12 servings
Ingredients:
- 1 Lean boneless beef chuck 1 c Low sodium beef broth (5 lb) roast 6 Red potatoes cut in half
- 1 tb Cooking oil 4 Carrots cut into 2" pieces
- 1 1/2 ts Rubbed dried sage 2 Onions quartered
- 1/2 ts Salt substitute 5 ts Cornstarch
- 1/4 ts Pepper 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.
