1 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 Red potatoes, cut in half
4 Carrots, cut into 2" pieces
2 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.
Servings: 12 servings
Sage Pot Roast Recipe brought to you by Recipe Ideas
Categories: Diabetic; Meats; Main Dish; Crockpot
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Written cooking instructions as a concept can be traced way back into distant history, in truth as far back as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
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We hope you enjoy this Sage Pot Roast recipe.
