Sage Pot Roast
5 lb. lean boneless beef chuck roast
1 tbsp. cooking oil
11/2 tsp. rubbed dried sage
1/2 tsp. salt substitute
1/4 tsp. pepper
1 c. low sodium beef broth
6 red potatoes, cut in half
4 carrots, cut into 2 inch pieces
2 onions, quartered
5 tsp. cornstarch
1/4 c. water
In a Dutch oven, brown roast on both sides in oil. Place in Crockery Pot. Season with sage, salt and pepper. Add beef broth. Cover and cook 8 to 18 hours on low (4 to 5 on high). Add potatoes, carrots and onions during last 11/2 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.
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