Sage Pot Roast

Ingredients

 * 1 each lean boneless beef chuck
 * (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

Directions
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 °F for 2 ½ 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.