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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.
Makes 12 servings.
Nutritional Analysis: 301 calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate, 27 gm protein, 14 gm fat
Diabetic Exchanges: One serving (prepared with
low-sodium beef broth and without added salt) equals 3 lean meat,
1 starch, 1 vegetable