5	lb.	lean boneless beef chuck roast
1	tbsp.	cooking oil
11/2	tsp.	rubbed dried sage
1/2	tsp.	salt substitute
1/4	tsp.	pepper
1	c.	low sodium beef broth
6		red potatoes, cut in half
4		carrots, cut into 2 inch pieces
2		onions, quartered
5	tsp.	cornstarch
1/4	c.	water

In a Dutch oven, brown roast on both sides in oil. Place in Crockery Pot. Season with sage, salt and pepper. Add beef broth. Cover and cook 8 to 18 hours on low (4 to 5 on high). Add potatoes, carrots and onions during last 11/2 to 2 hours of cooking time. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.