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Sage Pot Roast for Diabetics

1 Lean boneless beef chuck roast; 5-pounds
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

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.

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