Filus59602
Senior Cook
Sage Pot Roast
Posted by SugarBear at Chyrel's Message Board
5 lb lean boneless beef chuck roast
1 Tbs cooking oil
2 tsp rubbed dried sage
1/2 tsp salt optional
1/4 tsp pepper
1 C beef broth
6 med red potatoes cut in half
4 carrots cut into 2" pieces
2 med onions quartered
5 tsp 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 325ºF for 2 1/2 hours. Add potatoes, 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
Posted by SugarBear at Chyrel's Message Board
5 lb lean boneless beef chuck roast
1 Tbs cooking oil
2 tsp rubbed dried sage
1/2 tsp salt optional
1/4 tsp pepper
1 C beef broth
6 med red potatoes cut in half
4 carrots cut into 2" pieces
2 med onions quartered
5 tsp 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 325ºF for 2 1/2 hours. Add potatoes, 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
