Recipe - Sage Pot Roast

1 Lean boneless beef chuck
(5 lb) roast
1 tablespoon Cooking oil
1 One half teaspoon Rubbed dried sage
One half teaspoon Salt substitute
One fourth teaspoon Pepper
1 cup Low sodium beef broth
6 Red potatoes, cut in half
4 Carrots, cut into 2" pieces
2 Onions, quartered
5 teaspoon Cornstarch
One fourth 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 One half 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip