4 lb. boneless shoulder roast
1 can chicken broth
1 tsp. salt
1 tsp. sage
1 tsp. thyme
1/4 tsp. pepper
3 med. potatoes, peeled and quartered
3 med. carrots, peeled and cut in 1 inch pieces
3 sm. onions, peeled and quartered

Sprinkle roast with salt, herbs and pepper. Place lean side up in 13 x 9 x 2 inch baking dish. Add vegetables and broth, cover with plastic wrap and microwave on medium high for 35 minutes, giving dish a 1/2 turn and stirring vegetables occasionally. Turn lean side down, cover and microwave on medium high for 40 minutes, giving a 1/2 turn once. Remove to platter and cover with foil.

To make gray, pour juices in 4 cup glass measure, skim off fat. Mix 3 tablespoons cornstarch and 1/4 cup cold water, add to juices. Stir in 1/2 teaspoon Kitchen Bouquet. Microwave on high around 3 minutes, stirring every 30 seconds. Serves 4.