| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Diabetic, Meats, Main dish, Crockpot | 12 | Servings |
INGREDIENTS
| 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 |
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 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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