1 (5 lb.) lean boneless beef chuck roast 1 T. cooking oil 2 tsp. rubbed dried sage 1/2 tsp. salt (optional) 1/4 tsp. pepper 1 C. 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 C. 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. 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
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. 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
0 comments:
Post a Comment