| 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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