Sage Pot Roast - cooking recipe

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

Preparation

In a Dutch oven, brown roast on both sides in oil.
Season with sage, salt and pepper.
Add beef broth.
Cover and bake at 325\u00b0 for 2 1/2 hours.
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.
Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.
Serve with the roast.
Yields 12 servings.