SAGE POT ROAST

Sage Pot Roast image

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

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 301 calories, Fat 14g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 59mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges