Sage Pot Roast

• 1 boneless beef chuck roast
• 1 Tbsp. cooking oil
• 1 to 2 tsp. rubbed dried sage
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. beef broth
• 6 medium potatoes, cut in half
• 3 to 4 carrots, cut into pieces
• 2 medium onions, quartered
• 5 tsp. cornstarch
• 1/4 c. water

1. In a Dutch oven, brown roast on both sides in oil.
2. Season with sage, salt and pepper.
3. Add beef broth.
4. Cover and bake at 325u0b0 for 2 1/2 hours.
5. Add potatoes, carrots and onions.
6. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.
7. Remove roast and vegetables to a serving platter and keep warm.
8. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.
9. Serve with the roast.
10. Yields 12 servings.

chuck roast, cooking oil, sage, salt, pepper, beef broth, potatoes, carrots, onions, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671971 (may not work)