Sage Pot Roast - Diabetic Recipes - Recipes for Diabetic

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Recipe for Sage Pot Roast from the Diabetic section.

Sage Pot Roast

Source: Taste of Home Magazine - December/January 1994

1 (5 pound) lean boneless beef chuck roast
1 tablespoon cooking oil
2 teaspoons rubbed dried sage
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 cup beef broth
6 medium red potatoes, cut in half
4 carrots, cut into 2-inch pieces
2 medium onions, quartered
5 teaspoons cornstarch
1/4 cup 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 325 degrees F 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



We hope you enjoy your freshly made Sage Pot Roast. This recipe came from Diabetic's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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