Sage Pot Roast1
By Just A Pinch KitchenCrew
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- 5 lb
- beef chuck roast
- 1 Tbsp
- cooking oil
- 1 1/2 tsp
- dried sage
- 1/2 tsp
- 1/4 tsp
- 1 c
- beef broth
- red potatoes, halved
- carrots, cut into 2 inch pieces
- onions, quartered
- 5 tsp
- 1/4 c
1In a dutch oven, brown roast on both sides in oil.
2Season with sage, salt and pepper.
3Add beef broth.
4Cover and bake at 325 for 2 1/2 hours.
5Add potatoes, carrots and onions.
6Cover and bake 1 hour longer or until meat is tender and vegetables are cooked.
7Remove roast and vegetables to a serving platter and keep warm.
8Combine cornstarch and water; stir into pan juices.
9Cook until thickened and bubbly.