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Sage Pot Roast

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAGE POT ROAST
 Categories: Main dish, Beef, Low-cal
      Yield: 12 Servings
 
      1 ea 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 ea Red potatoes, cut in half
      4 ea Carrots, cut into 2" pieces
      2 ea 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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