Sage Pot Roastbeef, low-cal, main dish 1 each lean boneless beef chuck 1 (5 lb) roast 1 tablespoon cooking oil 1 1/2 teaspoon rubbed dried sage 1/2 teaspoon salt substitute 1/4 teaspoon 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 teaspoon cornstarch 1/4 cup water 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. |
