Sage Pot Roast & Vegetables

I made this tonight for supper. I combined two recipes that were given to me and made one. It was very good--a keeper. I love the idea of a meal in one dish. Serve with biscuits or homemade bread.

• Ready In: 5 hrs 30 mins
• Serves: 8

Ingredients

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

Directions

1. Trim excess fat from roast and discard.
2. In Dutch oven, brown roast on all sides in oil.
3. Combine vegetables, rosemary, thyme, and vegetable seasoning in large bow.
4. Place half the vegetable mixture on bottom of crock pot.
5. Place roast in crock pot.
6. Season with sage, salt, pepper, and seasoning blend; add rest of vegetables.
7. Mix together beef broth, wine, and Worcestershire sauce; pour over vegetables and beef. Add bay leaves.
8. Cover and cook 4 to 5 hours on high or 8 ½ to 9 hours on low until beef is fork-tender.
9. Remove roast, then vegetables with slotted spoon; discard bay leaves.
10. Transfer pan juices to small saucepan. Make a gravy mixture, thickening with flour and water.
11. Place vegetable mixture and gravy in crock pot; stir to blend.
12. Slice roast and serve.