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Title: Sage Pot Roast
Categories: Roast Beef Main
Yield: 12 Servings

1 Lean boneless beef chuck (5 lb) roast
1tbCooking oil
1 1/2tsRubbed dried sage
1/2tsSalt substitute
1cLow sodium beef broth
6 Red potatoes, cut in half
4 Carrots, cut into 2" pieces
2 Onions, quartered

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.