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Add a photoServings: 12
Ingredients
- 1 x Lean boneless beef chuck
- Â Â (5 lb) roast
- 1 Tbsp. Veg. oil
- 1Â 1/2 tsp Rubbed dry sage
- 1/2 tsp Salt substitute
- 1/4 tsp Pepper
- 1 c. Low sodium beef broth
- 6 x Red potatoes, cut in half
- 4 x Carrots, cut into 2" pcs
- 2 x Onions, quartered
- 5 tsp Cornstarch
- 1/4 c. Water
Directions
- In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add in beef broth. Cover and bake at 325 degrees f for 2 1/2 hrs. Add in potatoes, carrots and onions. Cover and bake 1 hour longer or possibly till meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep hot. Combine cornstarch and water; stir into pan juices. Cook till thickened and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 12 servings | |
| Calories 152 | |
| Calories from Fat 42 | 28% |
| Total Fat 4.67g | 6% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.03g | |
| Cholesterol 16mg | 5% |
| Sodium 95mg | 4% |
| Potassium 615mg | 18% |
| Total Carbs 21.31g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.62g | 2% |
| Protein 6.77g | 11% |
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