Sage Pot Roast

    1 (5 lb.) lean boneless beef chuck roast
    1 tablespoon cooking oil
    2 tsp. rubbed dried sage
    1/2 tsp. salt (optional)
    1/4 tsp. pepper
    1 cup beef broth
    6 medium red potatoes, cut in half
    4 carrots, cut into 2-inch pieces
    2 medium onions, quartered
    5 tsp. 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 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