Sage Pot Roast Recipe

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Sage Pot Roast Recipe

 

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Sage Pot Roast

 

Ingredients

1 each lean boneless beef chuck
1 (5 lb) roast
1 tbsp cooking oil
1 1/2 tsp rubbed dried sage
1/2 tsp salt substitute
1/4 tsp pepper
1 cup low sodium beef broth
6 each red potatoes, cut in half
4 each carrots, cut into 2 pieces
2 each onions, quartered
5 tsp cornstarch
1/4 cup water



 

Preparation

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, 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.

 

 

Servings: 12

 

 

 

 


 

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