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Pot Roast

5 lb pot roast
2 lb carrots peeled
6-8 large potatoes peeled and halved
1 large onion quartered
1 tsp ground dried sage
1 tsp ground black pepper
1 Tbsp salt
3 stalks celery chopped ( optional)
2 dried bay leaves
3 Tbsp corn starch
water as directed

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 hours.

Oven - Place potatoes on the bottom of a greased roasting pan, flat
side down to allow browning. Add meat. Arrange remaining vegetables
around the roast in an attractive way. Pour 3 cups of water mixed
with the 3 Tbsp cornstarch and spices over the meat and vegetables.
Cover with tight fitting lid or with aluminum foil. Bake for 2
1/2 hours 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 2 C water and spices and cornstarch. Use
low power for 8 hours.

Note: When I use a crockpot I often use slightly larger amounts of
spices.

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