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Sage Pot Roast

 Sage Pot Roast
Sage really adds enhances the flavor of beef in this pot roast.—Noami Giddis, Grawn, Michigan
12 ServingsPrep: 10 min. Bake: 3-1/2 hours


  • 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


  • 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.
Nutritional Facts: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,

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Sage Pot Roast (continued)

Nutritional Facts: 82 mg cholesterol, 16 gm carbohydrate, 27 gm protein, 14 gm fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.