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Sage Pot Roast

5 lbs lean boneless beef chuck roast
1 tablespoon cookng oil
1 12 teaspoons rubbed dried sage
12 teaspoon salt substitute
14 teaspoon pepper
1 cup low sodium beef broth
6 red potatoes, cut in half
4 carrots, cut into 2-inch pieces
2 onions, quartered
5 teaspoons cornstarch
14 cup water


In a Dutch oven, brown roast on both sides in oil. Place in crock pot. Season with sage, salt and pepper. Add beef broth. Cover and cook 8-10 hours on low (4-5 on high). Add potatoes, carrots and onions during last 1 1/2 to 2 hours of cooking time. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.

Source: www.food.com