FBD

SAGE POT ROAST

AmericanBeefAdvanced120 minBy Northstar

Ingredients

Servings
4
  • 1 each (5 lb.) lean boneless beef chuck roast
  • 1 each T. cooking oil
  • 2 each tsp. rubbed dried sage
  • 0.5 each tsp. salt (optional)
  • 0.3 each tsp. pepper
  • 1 each C. beef broth
  • 6 each red potatoes, cut in half
  • 4 each carrots, cut into 2-inch pieces
  • 2 each onions, quartered
  • 5 each tsp. cornstarch
  • 0.3 each C. water

Instructions

  1. 1

    In a Dutch oven, brown roast on both sides in oil.

  2. 2

    Season with sage, salt and pepper.

  3. 3

    Add beef broth.

  4. 4

    Cover and bake at 325ºF for 2 1/2 hours.

  5. 5

    Add potatoes, carrots and onions.

  6. 6

    Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.

  7. 7

    Remove roast and vegetables to a serving platter and keep warm.

  8. 8

    Combine cornstarch and water; stir into pan juices.

  9. 9

    Cook until thickened and bubbly.

  10. 10

    Serve with the roast.

  11. 11

    Diabetic Exchanges: One serving (prepared with low-sodium beef broth and without added salt) 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

Tags

americandiabetic-recipes