Ingredients
| 1 (5 lbs.) | lean boneless beef chuck roast | | 1 tbsp. | cooking oil | | 1-1/2 tsp. | rubbed dried sage | | 1/2 tsp. | salt substitute | | 1/4 tsp. | pepper | | 1 cup | low-sodium beef broth | | 6 | Red potatoes, cut in half | | 4 | carrots, halved | | 2 | onions, quartered | | 1-2/3 tbsp. | cornstarch | | 1/4 cup | water |
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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°F for 2-1/2 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.
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