Stove-top Pot Roast Recipe with Mushrooms and Sage

Equipment: You will need a heavy dutch-oven type pan with a tight fitting lid to make this successfully on the top of the stove.

3 lb. beef chuck roast, fat trimmed

steak rub, for seasoning meat before browning (I used Pride of Szeged Steak Rub, but I think others would work)

1-2 tsp. olive oil, for browning roast

1/2 - 3/4 cup water (depending on the size of your roast and pan, see note below)

1 T Better Than Bouillon Mushroom Base

(can substitute canned mushroom soup and use less water)

2 onions, peeled and cut in fourths

1 T finely chopped fresh sage (or 1 tsp. dried rubbed sage, I think thyme would also be good if you don't have sage)

1 lb. crimini or white mushrooms, washed and cut in half

1 T flour mixed into 2 T water to thicken gravy (I used white whole wheat flour to keep it South Beach friendly)

Instructions: