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Sage Pot Roast: Submitted by: dwmoar | Date Added: 13 Oct 2010
Listed in: Low Calorie, Fat, and Cholesterol / Diabetic

1 (5 lb.) lean boneless beef chuck roast
1 T. cooking oil
2 tsp. rubbed dried sage
1/2 tsp. salt (optional)
1/4 tsp. pepper
1 C. beef broth
4 carrots, cut into 2−inch pieces
2 medium onions, quartered
5 tsp. cornstarch
1/4 C. water

Cooking Instructions

In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth. Cover and bake at 325F for 2 1/2 hours.

Add carrots and onions. Cover and bake 1 hour longer or until the 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. Serve with the roast.

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

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Sage Pot Roast
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