Frank's Recipes! Sage Pot Roast

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Sage Pot Roast

1 lean boneless beef chuck (5 -lb) roast
1 tablespoon 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

Yield: 12 servings

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 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.