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Meat SAGE POT ROAST
 
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Turca
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 04 Jun 2006
Posts: 168

PostPosted: Tue Jun 05, 2007 6:32 am    Post subject: SAGE POT ROAST Reply with quote

SAGE POT ROAST

1 (5 lb.) lean boneless beef chuck roast
1 T. cooking oil
2 tsp. rubbed dried sage
1/2 tsp. salt (optional)
1/4 tsp. pepper
1 C. beef broth
6 medium red potatoes, cut in half
4 carrots, cut into 2−inch pieces
2 medium onions, quartered
5 tsp. 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 325ºF 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

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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