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Sage Pot Roast
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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, 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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |