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The addition of sage in this pot roast recipe really adds a unique flavor the whole family will love. Or serve it at your next company dinner. You're sure to get rave reviews!

Sage Pot Roast

1 lean boneless beef chuck roast (about 5 pounds)
1 tablespoon vegetable oil
1 to 2 teaspoons rubbed sage
1/4 teaspoon freshly ground pepper
1 cup low-sodium beef broth
6 medium red potatoes (about 2 pounds), cut in half
3 to 4 carrots, cut into 2-inch pieces
2 medium onions, quartered
5 teaspoons cornstarch
1/4 cup water

1. In a Dutch oven, brown roast on both sides in oil. Season with sage and pepper. Add broth. Cover and bake at 325*F (160*C) for 2 1/2 hours.
2. Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.
3. Remove roast and vegetables to a serving platter and keep warm.
4. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.

Makes 12 servings.

Food Exchanges: 3 Lean Meat, 1 Starch, 1 Vegetable.
Nutritional Information : Serving Size: 1/12 recipe; Calories: 301; Sodium: 59 mg; Cholesterol: 82 mg; Carbohydrate: 16 gm; Protein: 27 gm; Fat: 14 gm.

Recipe Source: N.G. of Grawn, Michigan.