Sage Pot Roast

1 lean boneless beef chuck roast — (about 5 lbs)
1 tablespoon cooking oil
2 teaspoons rubbed dried sage
1/2 teaspoon salt — optional
1/4 teaspoon pepper
1 cup beef broth
6 medium red potatoes — cut in half
4 carrots — cut into 2″ pieces
2 medium onions — quartered
5 teaspoons 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 for 2 1/2 hours. Add
potatoes, carrots and onions. Cover and bake 1 hour longer or until the 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. Serve with the roast.