Name: Sage Pot Roast
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sage Pot Roast

1. 1 boneless beef chuck roast (about 5 pounds) -

2. 1 tablespoon canola oil -

3. 1 to 2 teaspoons rubbed dried sage -

4. 1/2 teaspoon salt, optional -

5. 1/4 teaspoon pepper -

6. 1 cup beef broth -

7. 6 medium red potatoes (about 2 pounds), cut in half -

8. 3 to 4 carrots, cut into 2-inch pieces -

9. 2 medium onions, quartered -

10. 5 teaspoons cornstarch -

11. 1/4 cup water -

How to cook deliciously - Sage Pot Roast

1. Stage

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. Stage

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. Stage

Combine water and cornstarch; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.