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Sage Pot Roast

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

By Taste Of Home Editorial Team

Recipe by Noami Giddis, Grawn, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2022

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

Test Kitchen Approved

Sage Pot Roast

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Yield: 12 servings
Prep: 10 min
Cook: 3 hours 30 min
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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
Text Ingredients

Directions

  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.

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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