Title: Sage Pot Roast
Categories: Roast Beef Main
Yield: 12 Servings
| 1 | | Lean boneless beef chuck (5 lb) roast |
| 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 |
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.