Name: Sage Pot Roast for Diabetics
Ingredients: 1 Lean boneless beef chuck roast; 5-pounds; 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

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Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Meat	12	Servings

INGREDIENTS

1		Lean boneless beef chuck roast; 5-pounds
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

Date: 05 Mar 1996 22:41 GMT
From: "Lisabeth Crawford (Pooh)" <[email protected]>
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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MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #66
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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