1    Lean boneless beef chuck
(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    Red potatoes, cut in half
4    Carrots, cut into 2" pieces
2    Onions, quartered
5 ts Cornstarch
1/4 c  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 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.