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Ingredients
- 5 lb Pot Roast
- 2 lb carrots peeled
- 8 lrg potatoes peeled and halved
- 1 lrg onion quartered
- 1 tsp grnd dry sage
- 1 tsp grnd black pepper
- 1 Tbsp. salt
- 3 stalk celery minced ( optional)
- 2 x dry bay leaves
- 3 Tbsp. corn starch water as directed
Directions
- Oven - Place all ingredients inside a large roasting bag, seal, shake thoroughly and place in large baking dish. Puncture bag on top to allow steam to escape.
- Bake at 350F for two hrs.
- Oven - Place potatoes on the bottom of a greased roasting pan, flat side down to allow browning. Add in meat. Arrange remaining vegetables around the roast in an attractive way. Pour 3 c. of water mixed with the 3 Tbsp cornstarch and spices over the meat and vegetables. Cover with tight fitting lid or possibly with aluminum foil. Bake for two and one half hrs ( 2 1/2 ) at 350F. Crockpot- Place potatoes on bottom of greased LARGE interior crock. Place meat on top of the potatoes. Arrange vegetables over the meat and potatoes. add in 2 C water and spices and cornstarch. Use low power for eight ( 8 ) hrs. When I use a crockpot I often use slightly larger amounts of spices.
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