5 pound chuck roast
1 tablespoon cooking oil
1 1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup beef broth
6 single red potatoes; cut in half
4 single carrots; quartered
2 single onions; quartered
5 teaspoon 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 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.