Best Pot Roast Recipe

• 5 lb Pot Roast
• 2 lb carrots peeled
• 8 lrg potatoes peeled and halved
• 1 lrg onion quartered
• 1 tsp grnd dry sage
• 1 tsp grnd black pepper
• 1 Tbsp. salt
• 3 stalk celery minced ( optional)
• 2 x dry bay leaves
• 3 Tbsp. corn starch water as directed

1. Oven - Place all ingredients inside a large roasting bag, seal, shake thoroughly and place in large baking dish.
2. Puncture bag on top to allow steam to escape.
3. Bake at 350F for two hrs.
4. Oven - Place potatoes on the bottom of a greased roasting pan, flat side down to allow browning.
5. Add in meat.
6. Arrange remaining vegetables around the roast in an attractive way.
7. Pour 3 c. of water mixed with the 3 Tbsp cornstarch and spices over the meat and vegetables.
8. Cover with tight fitting lid or possibly with aluminum foil.
9. Bake for two and one half hrs ( 2 1/2 ) at 350F.
10. Crockpot- Place potatoes on bottom of greased LARGE interior crock.
11. Place meat on top of the potatoes.
12. Arrange vegetables over the meat and potatoes.
13. add in 2 C water and spices and cornstarch.
14. Use low power for eight ( 8 ) hrs.
15. When I use a crockpot I often use slightly larger amounts of spices.

carrots, potatoes, onion, sage, black pepper, salt, celery, bay leaves, corn starch water

Taken from cookeatshare.com/recipes/best-pot-roast-84039 (may not work)