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