Sage Pot Roast Recipe




Sage Pot Roast Ingredients

1 each lean boneless beef chuck
1 (5 lb) roast
1 tbsp cooking oil
1 1/2 tsp rubbed dried sage
1/2 tsp salt substitute
1/4 tsp pepper
1 cup low sodium beef broth
6 each red potatoes, cut in half
4 each carrots, cut into 2 pieces
2 each onions, quartered
5 tsp cornstarch
1/4 cup water

A Recipe for
Sage Pot Roast

 

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Food Tip
Try basting or searing beef with stock or broth instead of oil.




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This is a recipe for Sage Pot Roast from the recipe cookbook of Recipes-to-go (Diabetic)


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Sage Pot Roast recipe - a tasty recipe for you to add to your collection!

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.




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Sage Pot Roast

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.







Sage Pot Roast Directions

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.

Serves: 12

 

 

 

 

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Sage Pot Roast Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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