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Sage Pot Roast

• 1 lean boneless beef chuck roast,(about 5 lbs)
• 1 tablespoon cooking oil
• 2 teaspoons rubbed dried sage
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1 cup beef broth
• 6 medium red potatoes, cut in half
• 4 carrots, cut into 2" pieces
• 2 medium onions, quartered
• 5 teaspoons cornstarch
• 1/4 cup water

Instructions:
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 degrees 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.
Serving Size : 12