Pot Roast

By mirving

Ingredients

• 1 tsp canola oil
• 2 lbs boneless chuck roast
• 1 cup chopped onion
• 2 cans beef broth
• 1 tblsp whole grain Dijon mustard
• 1 tsp salt
• 1 tsp dried thyme
• 1/2 tsp pepper
• 1/2 tsp sage
• 6 carrots sliced 1" thick
• 2 cups baking potatoes cubed and peeled

Details

Servings 8

Preparation

Step 1

Preheat oven to 300. Heat oil in a large Dutch oven and brown beef on all sides. Remove from pan. Coat pan with cooking spray. Add onion and saute 5 minutes or until it begins to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 4 ingredients. Return meat to pan; bring to a simmer. Cover and bake 2 1/2 hours. Stir in potato. Cover and bake 30 minutesor until potatoes are done.