Ingredients
1 boneless beef chuck roast (about 5 pounds)1 tablespoon canola oil1 to 2 teaspoons rubbed dried sage1/2 teaspoon salt, optional1/4 teaspoon pepper1 cup beef broth6 medium red potatoes (about 2 pounds), cut in half3 to 4 carrots, cut into 2-inch pieces2 medium onions, quartered5 teaspoons cornstarch1/4 cup water
Preparation
In a Dutch oven, brown roast on both sides in oil. Season with sage, salt if desired, and pepper. Add beef broth. Cover and bake at 325° 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 water and cornstarch; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.
