Search
by Ingredient

Sage Pot Roast

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by renota

YIELD

18 servings

PREP

15 min

COOK

3 hrs

READY

4 hrs

Ingredients

5 2.3
POUNDS KG BEEF CHUCK
boneless, lean
1 15
TABLESPOON ML VEGETABLE OIL
1 ½ 7.5
TEASPOONS ML SAGE
dried, rubbed *
½ 2.5
TEASPOON ML SALT SUBSTITUTE *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 237
CUP ML BEEF STOCK
low-sodium
6 6
EACH EACH RED SKINNED POTATOES
cut in half *
4 4
EACH EACH CARROTS
cut into 2 inch pieces
2 2
EACH EACH ONIONS
quartered
5 25
TEASPOONS ML CORNSTARCH
¼ 59
CUP ML WATER

Directions

In a dutch oven, brown roast on both sides in oil.

Season with sage, salt and pepper.

Add beef broth.

Cover and bake at 325℉ (160℃). for 2½ hours.

Add potatoes, carrots and onions.

Cover and bake 1 hour longer or until meat is tender and vegetables are cooked.

Remove roast and vegetables to a serving platter and keep warm.

Combine cornstarch and water, stir into pan juices.

Cook until thickened and bubbly.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 459 64% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 120mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 69g
Vitamin A 46% Vitamin C 4%
Calcium 3% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

Email this recipe