carrots, cut into 2 inch pieces
1In a dutch oven, brown roast on both sides in oil.
2Season with sage, salt and pepper.
4Cover and bake at 325 for 2 1/2 hours.
5Add potatoes, carrots and onions.
6Cover and bake 1 hour longer or until meat is tender and vegetables are cooked.
7Remove roast and vegetables to a serving platter and keep warm.
8Combine cornstarch and water; stir into pan juices.
9Cook until thickened and bubbly.