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Sage Pot Roast

1 boneless beef chuck roast (about 5 pounds)
1 tablespoon vegetable 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

In a Dutch oven, brown roast on both sides in oil. Season with sage,

Printed from tasteofhome.com Oct 10, 2008

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Sage Pot Roast cont.

salt if desired, and pepper. Add beef broth. Cover and bake at
325° 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 water and cornstarch; stir into pan juices. Cook
until thickened and bubbly. Serve with the roast.

Yield: 12 servings.