Best Sage Pot Roast Recipes
SAGE POT ROAST
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
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
PORK ROAST W/ APPLES SAGE AND ROSEMARY (CROCK POT)
Very easy!! The pork comes out so tender and juicy that it's almost like pulled pork. Tasted even better as leftovers.
Provided by dragonpawz
Categories One Dish Meal
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To make apple sauce, toss apples with lemon juice and set aside. To make apple slices, don't cut apples and mix them till one hour before roast is done.
- Season roast with salt and pepper.
- Heat oil in a skillet over medium high heat.
- Brown roast well on all sides, remove from heat and brown onions slightly.
- Place onions in crock pot and top with seared roast.
- Place sage and rosemary sprigs on top.
- Cover and cook on high for four hours or low for seven to eight hours.
- Add the apples during the last hour of cooking for firmer apples, or add them in the begining of cooking to make apple sauce.
- When done, discard the sage and rosemary, slice pork and serve with apples, or applesauce.
Nutrition Facts : Calories 465.4, Fat 22.5, SaturatedFat 4.1, Cholesterol 145.2, Sodium 399.4, Carbohydrate 15.4, Fiber 2.7, Sugar 10.7, Protein 49
SAGE POT ROAST & VEGETABLES
I made this tonight for supper. I combined two recipes that were given to me and made one. It was very good--a keeper. I love the idea of a meal in one dish. Serve with biscuits or homemade bread.
Provided by Saudie
Categories Potluck
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Trim excess fat from roast and discard.
- In Dutch oven, brown roast on all sides in oil.
- Combine vegetables, rosemary, thyme, and vegetable seasoning in large bow.
- Place half the vegetable mixture on bottom of crock pot.
- Place roast in crock pot.
- Season with sage, salt, pepper, and seasoning blend; add rest of vegetables.
- Mix together beef broth, wine, and Worcestershire sauce; pour over vegetables and beef. Add bay leaves.
- Cover and cook 4 to 5 hours on high or 8 ½ to 9 hours on low until beef is fork-tender.
- Remove roast, then vegetables with slotted spoon; discard bay leaves.
- Transfer pan juices to small saucepan. Make a gravy mixture, thickening with flour and water.
- Place vegetable mixture and gravy in crock pot; stir to blend.
- Slice roast and serve.
Nutrition Facts : Calories 853.5, Fat 57.6, SaturatedFat 22.7, Cholesterol 195.8, Sodium 517, Carbohydrate 24.4, Fiber 3.8, Sugar 3.4, Protein 55.4
SAGE POT ROAST
Steps:
- 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 325 for 2 1/2 hours.
- 5. Add potatoes, carrots and onions.
- 6. Cover and bake 1 hour longer or until 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.
- 9. Cook until thickened and bubbly.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love