Sage Pot Roast Recipe

Name: Sage Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 boneless beef chuck roast; 1 Tbsp. cooking oil; 1 to 2 tsp. rubbed dried sage; 1/2 tsp. salt; 1/4 tsp. pepper; 1 c. beef broth; 6 medium potatoes, cut in half; 3 to 4 carrots, cut into pieces; 2 medium onions, quartered; 5 tsp. cornstarch; 1/4 c. water

Servings: persons

1 boneless beef chuck roast
1 Tbsp. cooking oil
1 to 2 tsp. rubbed dried sage
1/2 tsp. salt
1/4 tsp. pepper
1 c. beef broth
6 medium potatoes, cut in half
3 to 4 carrots, cut into pieces
2 medium onions, quartered
5 tsp. cornstarch
1/4 c. water

1
In a Dutch oven, brown roast on both sides in oil.
2
Season with sage, salt and pepper.
3
Add beef broth.
4
Cover and bake at 325u00b0 for 2 1/2 hours.
5
Add potatoes, carrots and onions.
6
Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.
7
Remove roast and vegetables to a serving platter and keep warm.
8
Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.
9
Serve with the roast.
10
Yields 12 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 boneless beef chuck roast, 1 Tbsp. cooking oil, 1 to 2 tsp. rubbed dried sage, 1/2 tsp. salt, and more.

Yes, Sage Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sage Pot Roast

How did you like this recipe?

Frequently Asked Questions