Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef eye of round roast 1 1/2 ts Instant beef bouillon granul
1/2 ts Dried marjoram,crushed 1 ts Worcestershire sauce
1/4 ts Salt 1/8 ts Dried marjoram,crushed
1/4 ts Pepper 1 (4oz)can sliced mushrooms,
1 c Water Drained
1/4 c Dry red wine 1 tb Snipped parsley
1 tb Cornstarch

Trim separable fat from roast.Place roast on a rack in a shallow
roasting pan.In a small bowl combine the 1/2 ts marjoram,salt and
pepper.Rub over roast.Insert a meat thermometer into the roast. For
medium doneness roast in a 325 degree oven for 1 3/4 to 2 1/4 hours
or till meat thermometer registers 160 degrees.Remove meat from the
oven.Let stand for 15 minutes. FOR SAUCE: In a small saucepan stir
together the water,wine,cornstarch,bouillon
granules,worcestershire,and the 1/8 tsp of marjoram.Cook and stir
till thickened and bubbly.Cook and stir 2 minutes more.Stir in
mushrooms; heat through.Carve roast,by bias-slicing across the
grain.Serve sauce with meat.Sprinkle with parsley.

One serving equals 3 lean meat exchanges

Per serving: Calories 165 Protein 22g Carbohydrate 2g Total Fat 7g
Saturated Fat 2g Cholesterol 65mg Sodium 270mg Potassium 232mg

From The Better Homes and Gardens Diabetic Cookbook

Typed by G.Major 101595
Submitted By GEORGINA MAJOR On 10-15-95

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