[X]

Home > Recipes > Sage Pot Roast

Sage Pot Roast Recipe

Read reviews (2)

Rate recipe

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

This recipe is:

Diabetic Friendly

[X]

Rate Sage Pot Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sage Pot Roast Recipe

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

Yield: 12 Servings

10 210 220

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.

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Sage Pot Roast

Sage Pot Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Dec. 16, 2012 by bubbles6259

My family really enjoyed this dish, especially my son-in-law. They already asked for it again. It'a a keeper.

Reviewed on Dec. 29, 2009 by Sueberry

This recipe is consistently delicious! The meat is melt-in-your-mouth tender. I skip the salt, but add garlic powder. I make it without the vegetables, and bake it for a total of 3-1/2 hours.