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SAGE POT ROAST
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(5 lb.) lean boneless beef chuck roast
T. cooking oil
tsp. rubbed dried sage
/2 tsp. salt (optional)
/4 tsp. pepper
C. beef broth
medium red potatoes, cut in half
carrots, cut into 2−inch pieces
medium onions, quartered
tsp. cornstarch
/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 325ºF 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
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01 calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate,
7 gm protein, 14 gm fat
SAGE POT ROAST
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