Sage Pot Roast -

(5 lb) roast 1 tb Cooking oil

1 1/2 ts Rubbed dried sage

1/2 ts Salt substitute

1/4 ts Pepper

1 c Low sodium beef broth

6 ea Red potatoes, cut in half

4 ea Carrots, cut into 2" pieces

2 ea Onions, quartered

5 ts Cornstarch

1/4 c Water

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,

gm fat.