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Ingredients
- 1/4 c Water
- 5 ts Cornstarch
- 2 Onions, quartered
- 4 Carrots, cut into 2 pieces
- 6 Red potatoes, cut in half
- 1 c Low sodium beef broth
- 1/4 ts Pepper
- 1/2 ts Salt substitute
- 1 1/2 ts Rubbed dried sage
- 1 tb Cooking oil
- (5 lb) roast
- 1 Lean boneless beef chuck
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Directions
Menge: 12 Portionen
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.
Weitere Informationen zur Kategorie Diabetic.
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