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    Sage Pot Roast

    Source of Recipe


    1 lean boneless beef chuck (5 lb) 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, cut into 2 pieces
    2 onions, quartered
    5 tsp cornstarch
    1/4 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 degrees
    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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