Sage Pot Roast Recipe

Name: Sage Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs lean boneless beef chuck roast; 1 tablespoon cookng oil; 1 ½ teaspoons rubbed dried sage; ½ teaspoon salt substitute; ¼ teaspoon pepper; 1 cup low sodium beef broth; 6 red potatoes, cut in half; 4 carrots, cut into 2-inch pieces; 2 onions, quartered; 5 teaspoons cornstarch; ¼ cup water

Servings: persons

5 lbs lean boneless beef chuck roast
1 tablespoon cookng oil
1 ½ teaspoons rubbed dried sage
½ teaspoon salt substitute
¼ teaspoon pepper
1 cup low sodium beef broth
6 red potatoes, cut in half
4 carrots, cut into 2-inch pieces
2 onions, quartered
5 teaspoons cornstarch
¼ cup water

1
In a Dutch oven, brown roast on both sides in oil.
2
Place in crock pot.
3
Season with sage, salt and pepper.
4
Add beef broth.
5
Cover and cook 8-10 hours on low (4-5 on high).
6
Add potatoes, carrots and onions during last 1 1/2 to 2 hours of cooking time.
7
Remove roast and vegetables to a serving platter and keep warm.
8
Combine cornstarch and water; stir into pan juices.
9
Cook until thickened and bubbly.

1655

kcal

Calories

100

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 5 lbs lean boneless beef chuck roast, 1 tablespoon cookng oil, 1 ½ teaspoons rubbed dried sage, ½ teaspoon salt substitute, 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

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