Sage Pot Roast
Taste of Home
- try a FREE ISSUE today!
The addition of sage in this pot roast really adds a unique flavor the whole family will love. Or serve it at your next company dinner. You're sure to get rave reviews!
SERVINGS: 12
CATEGORY: Low Sodium
METHOD: Baked
TIME: Prep: 10 min. Bake: 3-1/2 hours
Ingredients:
- 1 boneless beef chuck roast (about 5 pounds)
- 1 tablespoon vegetable 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.