Sage Pot Roast Recipe

4.5 2 3
Publisher Photo

Sage Pot Roast Recipe

Read Reviews
4.5 2 3
Publisher Photo
Sage really adds enhances the flavor of beef in this pot roast.—Noami Giddis, Grawn, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 3-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 3-1/2 hours

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

Nutritional 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.

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

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MY REVIEW
bubbles6259 User ID: 5959994 5874
Reviewed Dec. 16, 2012

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

MY REVIEW
Sueberry User ID: 198465 199031
Reviewed Dec. 29, 2009

"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."

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