Ingredients

5 pounds 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 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

Cooking 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 degrees 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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)