Recipe ingredients and directions:
Yield: 12 servings
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.
Category: Beef Veal Recipes