Sage Pot Roast Recipe
Yield: 12 ServingsRecipe by luhu.jp
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 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.
Source from luhu.jp
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.
Source from luhu.jp