Sage Pot Roast Recipe
- 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
- 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.
- 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.
- 3. 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.
Reviews for Sage Pot Roast
"My family really enjoyed this dish, especially my son-in-law. They already asked for it again. It'a a keeper."
"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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.