Sage Pot Roast
Yield
18 servingsPrep
15 minCook
3 hrsReady
4 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef chuck
boneless, lean |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | teaspoons |
sage
dried, rubbed |
*
|
| ½ | teaspoon |
salt substitute
|
* |
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
beef stock
low-sodium |
|
| 6 | each |
red skinned potatoes
cut in half |
*
|
| 4 | each |
carrots
cut into 2 inch pieces |
|
| 2 | each |
onions
quartered |
|
| 5 | teaspoons |
cornstarch
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef chuck
boneless, lean |
|
| 15 | ml |
vegetable oil
|
|
| 7.5 | ml |
sage
dried, rubbed |
*
|
| 2.5 | ml |
salt substitute
|
* |
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
beef stock
low-sodium |
|
| 6 | each |
red skinned potatoes
cut in half |
*
|
| 4 | each |
carrots
cut into 2 inch pieces |
|
| 2 | each |
onions
quartered |
|
| 25 | ml |
cornstarch
|
|
| 59 | 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.
