Sage Pot Roast
TOTAL TIME: Prep: 10 min. Bake: 3-1/2 hours
YIELD: 12 servings.
Sage really adds enhances the flavor of beef in this pot roast.—Noami Giddis, Grawn, Michigan
Ingredients
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1 boneless beef chuck roast (about 5 pounds)
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1 tablespoon canola oil
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1 to 2 teaspoons rubbed dried sage
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1/2 teaspoon salt, optional
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1/4 teaspoon pepper
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1 cup beef broth
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6 medium red potatoes (about 2 pounds), cut in half
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3 to 4 carrots, cut into 2-inch pieces
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2 medium onions, quartered
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5 teaspoons cornstarch
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1/4 cup water
Directions
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1.
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.
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2.
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.
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3.
Combine water and cornstarch; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.
Nutrition Facts
6 ounce-weight: 301 calories, 14g fat (0 saturated fat), 82mg cholesterol, 59mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
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