1. Slice the carrots.
2. Peel and cube the potatoes.
3. Place the roast in a Dutch oven or a heavy-bottomed pot. Add the water, soup mix, garlic, and sage. Bring to a boil, then reduce the heat to very low. Cover tightly and simmer 3 hours. Add the carrots and potatoes, and cook another hour, or until the meat is fork tender.
4. Slice the roast and serve with the carrots and potatoes. Top with some of the cooking broth. .
To test for doneness, stick a long fork deep into the simmering roast. If the roast slides off the fork easily, the meat is done.
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