You may also like
Categories:
chuck roast cooking oil sage salt substitute pepper beef broth red potatoes carrots onions cornstarch water
Viewed: 27 - Published at: 2 years agoIngredients
- 1 (5 lb.) 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 cup low-sodium beef broth
- 6 Red potatoes, cut in half
- 4 carrots, halved
- 2 onions, quartered
- 1-2/3 tbsp. cornstarch
- 1/4 cup water
Method
- In a Dutch oven, brown roast on both sides in oil.
- Season with sage, salt and pepper.
- Add beef broth.
- Cover and bake at 325F 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.
