Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    lean boneless beef chuck
                        (5 lb) roast
   1      tablespoon    cooking oil
   1 1/2  teaspoons     rubbed dried sage
     1/2  teaspoon      salt substitute
     1/4  teaspoon      pepper
   1      cup           low sodium beef broth
   6                    red potatoes -- cut in half
   4                    carrots -- cut into 2" pieces
   2                    onions -- quartered
   5      teaspoons     cornstarch
     1/4  cup           water

Preparation:

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.