1 env. Knox gelatin
3/4 c. beef bouillon
1 c. cooked shredded carrots
4 oz. grated onion, divided
1/8 tsp. dry mustard
Dash of white pepper
Dash of garlic powder
1 tsp. salt, divided
1 lb. ground chuck
2 tsp. brown sugar substitute
1/2 tsp. oregano

In small pan sprinkle gelatin over bouillon to soften. Place over low heat and cook, stirring constantly until gelatin is dissolved. Remove from heat and set aside. Cook carrots; drain. In a small bowl combine carrots, 2 ounces of onions, 1/2 teaspoon salt, dry mustard, and white pepper. Set aside. Combine beef, sugar, oregano, garlic powder, pepper, onion, 1/2 teaspoon salt, and 1/4 cup bouillon mixture.

On sheet of waxed paper form beef into rectangle 1/2 inch thick. Spread on carrot mixture - roll up from one end, slide of waxed paper and place on rack seam side down. Bake at 350 degrees for 50 minutes or in microwave for about 15 minutes. Use remaining bouillon mixture for au jus. Slice and serve.