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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Sage really adds enhances the flavor of beef in this pot roast.Noami Giddis, Grawn, Michigan Ingredients:
1 boneless beef chuck roast (about 5 pounds) |
1 tablespoon canola oil |
1 to 2 teaspoons rubbed dried sage |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1 cup beef broth |
6 medium red potatoes (about 2 pounds), cut in half |
3 to 4 carrots, cut into 2-inch pieces |
2 medium onions, quartered |
5 teaspoons cornstarch |
1/4 cup water |
Directions:
1. 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.
2. 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.
3. Combine water and cornstarch; stir into pan juices. Cook until thickened and bubbly. Serve with the roast. Yield: 12 servings.
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