Sage Pot Roast

Ingredients

 * 1 lean boneless beef chuck (5 lb) roast
 * 1 tbsp cooking oil
 * 1½ tsp rubbed dried sage
 * ½ tsp salt substitute
 * ¼ 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

Gravy

 * 5 tsp cornstarch
 * ¼ cup water

Directions

 * 1) In a dutch oven, brown roast on both sides in oil.
 * 2) Season with sage, salt and pepper.
 * 3) Add beef broth. Cover and bake at 325°F for 2½ hours.
 * 4) Add potatoes, carrots and onions. Cover and bake 1 hour longer or until meat is tender and vegetables are cooked.
 * 5) Remove roast and vegetables to a serving platter and keep warm.

Gravy

 * 1) Combine cornstarch and water; stir into pan juices.
 * 2) Cook until thickened and bubbly.

Nutritional information
Diabetic exchange: one serving equals 3 lean meat, 1 starch, 1 vegetable;
 * 301 calories
 * 59 mg sodium
 * 82 mg cholesterol
 * 16 gm carbohydrate
 * 27 gm protein
 * 14 gm fat.