Sage Pot Roast

Ingredients Edit

• 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 Edit

• 5 tsp cornstarch
• ¼ cup water

Directions Edit

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 Edit

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

Nutritional information Edit

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.