Ingredients
- 6 potatoes (red)
- 5 roast
- 4 carrots
- 2 onions
- 240 ml low sodium beef broth
- 60 ml water
- 16 ml cooking oil
- 14 gr cornstarch
- 1 gr rubbed sage (dried)
- 1 gr salt substitute
- 1 gr pepper
In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth. Cover and bake at 160ºC for 2.5 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.
