Difference between revisions of "Sage Pot Roast"
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== Ingredients == | == Ingredients == | ||
* 1 lean boneless [[beef]] chuck (5 lb) roast | * 1 lean boneless [[beef]] chuck (5 lb) roast | ||
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* ¼ cup [[water]] | * ¼ cup [[water]] | ||
| − | == | + | == Procedures == |
# In a dutch oven, brown roast on both sides in [[oil]]. | # In a dutch oven, brown roast on both sides in [[oil]]. | ||
# Season with [[sage]], [[salt]] and [[pepper]]. | # Season with [[sage]], [[salt]] and [[pepper]]. | ||
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[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
[[Category:Red-skinned potato Recipes]] | [[Category:Red-skinned potato Recipes]] | ||
[[Category:Sage Recipes]] | [[Category:Sage Recipes]] | ||
Latest revision as of 06:38, 14 July 2012
Ingredients
- 1 lean boneless beef chuck (5 lb) roast
- 1 tbsp cooking oil
- 1½ tsp rubbed dried sage
- ½ tsp salt substitute
- ¼ tsp pepper
- 1 cup low sodium beef broth
- 6 each red potatoes, cut in half
- 4 each carrots, cut into 2" pieces
- 2 each onions, quartered
Gravy
- 5 tsp cornstarch
- ¼ cup water
Procedures
- 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 °F for 2½ 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.
Gravy
- Combine cornstarch and water; stir into pan juices.
- Cook until thickened and bubbly.
Nutritional information
Diabetic exchange: one serving 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.
