Sage Pot Roast Recipe

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Sage really adds enhances the flavor of beef in this pot roast.—Noami Giddis, Grawn, Michigan

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  • 12 Servings
  • Prep: 10 min. Bake: 3-1/2 hours

Ingredients

  • 1 boneless beef chuck roast (about 5 pounds)
  • 1 tablespoon canola oil
  • 1 to 2 teaspoons rubbed dried sage
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 cup beef broth
  • 6 medium red potatoes (about 2 pounds), cut in half
  • 3 to 4 carrots, cut into 2-inch pieces
  • 2 medium onions, quartered
  • 5 teaspoons cornstarch
  • 1/4 cup water

Directions

  • In a Dutch oven, brown roast on both sides in oil. Season with sage, salt if desired, and pepper. Add beef broth. Cover and bake at 325° for 2-1/2 hours.
  • Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm.
  • Combine water and cornstarch; stir into pan juices. Cook until thickened and bubbly. Serve with the roast. Yield: 12 servings.

Diabetic Exchanges: One serving (prepared with low-sodium beef broth and without added salt) equals 3 lean meat, 1 starch, 1 vegetable; also, 301 calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate, 27 gm protein, 14 gm fat.

Sage Pot Roast published in Taste of Home December/January 1994, p41

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