Sage Pot Roast
Ingredients
- 1 lean boneless beef chuck (5 lb) roast
- 1 tbsp cooking oil
- 1½ tsp rubbed dried sage
- ½ tsp salt substitute
- ¼ tsp pepper
- 1 cup low sodium beef broth
- 6 each red-skinned potato|red potatoes, cut in half
- 4 each carrots, cut into 2" pieces
- 2 each onions, quartered ==
- 5 tsp cornstarch
- ¼ cup water
- 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 °F for 2½ hours.
- Add potatoes, carrots and onions. Cover and bake 1 hour longer or until 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.
This article uses material from the "Sage Pot Roast" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
