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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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
5 tsp. cornstarch
1/4 cup water
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Directions:
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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°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.
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