Recipe - Sage Pot Roast For Diabetics

1 Lean boneless beef chuck
roast; 5pounds
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

Date: 05 Mar 1996 22:41 GMT

From: "Lisabeth Crawford (Pooh)" 104105.1416@compuserve.com
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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