MM: Sage Pot Roast
---------- Recipe via Meal-Master (tm) v8.05
Title: Sage Pot Roast
Categories: Diabetic, Meats, Main dish, Crockpot
Yield: 12 Servings
1 Lean boneless beef chuck
(5 lb) roast
1 tb Cooking oil
1 1/2 ts Rubbed dried sage
1/2 ts Salt substitute
1/4 ts Pepper
1 c Low sodium beef broth
6 Red potatoes, cut in half
4 Carrots, cut into 2" pieces
2 Onions, quartered
5 ts Cornstarch
1/4 c 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.
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