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 |
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This Recipe for Sage Pot Roast is one of thousands in the Recipes-to-go Diabetic Cookbook.
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If you enjoy this Sage Pot Roast Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Garrison Keillor |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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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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Herb Tip |
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
Sage Pot Roast Recipe brought to you by Recipes To-Go