Sage Pot Roast

Name: Sage Pot Roast
Ingredients: 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

11 ingredients

10 steps

Ingredients

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

Directions

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 325° 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.