Sage Pot Roast & Vegetables Recipe

Name: Sage Pot Roast & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs boneless beef chuck roast; 1 tablespoon cooking oil; 1 teaspoon rubbed dried sage; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon dried rosemary leaves, ground fine; 1/2 teaspoon thyme leaves; 1 tablespoon vegetable seasoning; 1 tablespoon garlic and herb seasoning; 1 tablespoon Worcestershire sauce; 2 cups beef broth; 1/4 cup red wine, dry; 4 medium potatoes; 4 medium carrots; 3 celery ribs; 2 garlic cloves, minced; 1 medium onion, sliced; 2 bay leaves; flour; water

Servings: persons

5 lbs boneless beef chuck roast
1 tablespoon cooking oil
1 teaspoon rubbed dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried rosemary leaves, ground fine
1/2 teaspoon thyme leaves
1 tablespoon vegetable seasoning
1 tablespoon garlic and herb seasoning
1 tablespoon Worcestershire sauce
2 cups beef broth
1/4 cup red wine, dry
4 medium potatoes
4 medium carrots
3 celery ribs
2 garlic cloves, minced
1 medium onion, sliced
2 bay leaves
flour
water

1
Trim excess fat from roast and discard.
2
In Dutch oven, brown roast on all sides in oil.
3
Combine vegetables, rosemary, thyme, and vegetable seasoning in large bow.
4
Place half the vegetable mixture on bottom of crock pot.
5
Place roast in crock pot.
6
Season with sage, salt, pepper, and seasoning blend; add rest of vegetables.
7
Mix together beef broth, wine, and Worcestershire sauce; pour over vegetables and beef. Add bay leaves.
8
Cover and cook 4 to 5 hours on high or 8 1/2 to 9 hours on low until beef is fork-tender.
9
Remove roast, then vegetables with slotted spoon; discard bay leaves.
10
Transfer pan juices to small saucepan. Make a gravy mixture, thickening with flour and water.
11
Place vegetable mixture and gravy in crock pot; stir to blend.
12
Slice roast and serve.

1658

kcal

Calories

100

Fat

Carbs

155

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 20 ingredients. The key ingredients include: 5 lbs boneless beef chuck roast, 1 tablespoon cooking oil, 1 teaspoon rubbed dried sage, 1/2 teaspoon salt, and more.

Yes, Sage Pot Roast & Vegetables 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 & Vegetables

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