• 1 (5 pound) lean boneless beef chuck roast
  1 tablespoon cooking oil
  2 teaspoons rubbed dried sage
  1/2 teaspoon salt (optional)
  1/4 teaspoon pepper
  1 cup beef broth
  6 medium red potatoes, cut in half
  4 carrots, cut into 2-inch pieces
  2 medium onions, quartered
  5 teaspoons cornstarch
  1/4 cup 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 325 degrees F 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