Sage Pot Roast

Name: Sage Pot Roast
Ingredients: 1 boneless beef chuck roast (about 5 pounds); 1 tablespoon canola oil; 1 to 2 teaspoons rubbed dried sage; 1/2 teaspoon salt, optional; 1/4 teaspoon pepper; 1 cup beef broth; 6 medium red potatoes (about 2 pounds), cut in half; 3 to 4 carrots, cut into 2-inch pieces; 2 medium onions, quartered; 5 teaspoons cornstarch; 1/4 cup water

11 ingredients

3 steps

Ingredients

1 boneless beef chuck roast (about 5 pounds)
1 tablespoon canola oil
1 to 2 teaspoons rubbed dried sage
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup beef broth
6 medium red potatoes (about 2 pounds), cut in half
3 to 4 carrots, cut into 2-inch pieces
2 medium onions, quartered
5 teaspoons cornstarch
1/4 cup water

Directions

1

In a Dutch oven, brown roast on both sides in oil. Season with sage, salt if desired, and pepper. Add beef broth. Cover and bake at 325° for 2-1/2 hours.
2

Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm.
3

Combine water and cornstarch; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.