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Sage Pot Roast

Ingredients

  • 1 (5 pound) lean boneless beef chuck roast
  • 1 tablespoon cooking oil
  • 2 teaspoons rubbed dried sage
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 1 cup beef broth
  • 6 medium red potatoes, cut in half
  • 4 carrots, cut into 2-inch pieces
  • 2 medium onions, quartered
  • 5 teaspoons cornstarch
  • 1/4 cup water

Instructions

  1. In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth.
  2. Cover and bake at 325 degrees F for 2 1/2 hours.
  3. Add potatoes, carrots and onions.
  4. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.
  5. Remove roast and vegetables to a serving platter and keep warm.
  6. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.

Diabetic Exchanges: One serving (prepared with low-sodium beef broth and without added salt) equals 3 lean meat, 1 starch, 1 vegetable

301 calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate, 27 gm protein, 14 gm fat

Source: Taste of Home Magazine - December/January 1994








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