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| 1 | Lean boneless beef chuck |
| | (5 lb) roast |
| 1 Esslöffel | cooking oil |
| 1 1/2 Teelöffel | Rubbed dried sage |
| 1/2 Teelöffel | Salt substitute |
| 1/4 Teelöffel | pepper |
| 1 Tasse | Low sodium beef broth |
| 6 | Red potatoes, cut in half |
| 4 | Carrots, cut into 2" pieces |
| 2 | onions quartered |
| 5 Teelöffel | cornstarch |
| 1/4 Tasse | water |
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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.
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