Sage Pot Roast
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)