Sage Pot Roast

• 5 lbs lean boneless beef chuck roast
• 1 tablespoon cookng oil
• 1 12 teaspoons rubbed dried sage
• 12 teaspoon salt substitute
• 14 teaspoon pepper
• 1 cup low sodium beef broth
• 6 red potatoes, cut in half
• 4 carrots, cut into 2-inch pieces
• 2 onions, quartered
• 5 teaspoons cornstarch
• 14 cup water

1. In a Dutch oven, brown roast on both sides in oil.
2. Place in crock pot.
3. Season with sage, salt and pepper.
4. Add beef broth.
5. Cover and cook 8-10 hours on low (4-5 on high).
6. Add potatoes, carrots and onions during last 1 1/2 to 2 hours of cooking time.
7. Remove roast and vegetables to a serving platter and keep warm.
8. Combine cornstarch and water; stir into pan juices.
9. Cook until thickened and bubbly.

chuck roast, cookng oil, sage, salt substitute, pepper, beef broth, red potatoes, carrots, onions, cornstarch, water

Taken from www.food.com/recipe/sage-pot-roast-368397 (may not work)