Sage Pot Roast & Vegetables

• boneless beef chuck roast↗5 lbs
• cooking oil1 tablespoon
• rubbed dried sage↗1 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• dried rosemary leaves, ground fine↗1 teaspoon
• thyme leaves↗1⁄2 teaspoon
• vegetable seasoning1 tablespoon
• garlic and herb seasoning↗1 tablespoon
• Worcestershire sauce↗1 tablespoon
• beef broth↗2 cups
• red wine, dry↗1⁄4 cup
• medium potatoes↗4
• medium carrots↗4
• celery ribs↗3
• garlic cloves, minced↗2
• medium onion, sliced↗1
• bay leaves↗2
• flour↗
• water↗

Step-by-step instructions

1. 1

   Trim excess fat from roast and discard.

2. 2

   In Dutch oven, brown roast on all sides in oil.

3. 3

   Combine vegetables, rosemary, thyme, and vegetable seasoning in large bow.

4. 4

   Place half the vegetable mixture on bottom of crock pot.

5. 5

   Place roast in crock pot.

6. 6

   Season with sage, salt, pepper, and seasoning blend; add rest of vegetables.

7. 7

   Mix together beef broth, wine, and Worcestershire sauce; pour over vegetables and beef. Add bay leaves.

8. 8

   Cover and cook 4 to 5 hours on high or 8 ½ to 9 hours on low until beef is fork-tender.

9. 9

   Remove roast, then vegetables with slotted spoon; discard bay leaves.

10. 10

    Transfer pan juices to small saucepan. Make a gravy mixture, thickening with flour and water.

11. 11

    Place vegetable mixture and gravy in crock pot; stir to blend.

12. 12

    Slice roast and serve.