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| Home -> [Beef, Diabetic, Entrees] -> [Sage pot roast Recipe] |
Sage pot roast
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Beef, Diabetic, Entrees |
Rating: |
no rating. |
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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 |
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Procedures:
| 1 | In a dutch oven, brown roast on both sides in oil. | | 2 | Season with sage, salt and pepper. | | 3 | Add beef broth. | | 4 | Cover and bake at 325 °F for 2 ?hours. | | 5 | Add potatoes, carrots and onions. | | 6 | Cover and bake 1 hour longer or until meat is tender and vegetables are cooked. | | 7 | Remove roast and vegetables to a serving platter and keep warm. | | 8 | Combine cornstarch and water; stir into pan juices. | | 9 | Cook until thickened and bubbly. | | 10 | 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. |
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