Sage Pot Roast – Beef Veal Food Recipes

Recipe ingredients and directions:

Yield: 12 servings

1 lean boneless beef chuck (5 lb) roast

1 Tbsp cooking oil

1 1/2 tsp rubbed dried sage

1/2 tsp salt substitute

1/4 tsp pepper

1 cup low sodium beef broth

6 red potatoes, cut in half

4 carrots, cut into 2 pieces

2 onions, quartered

5 tsp cornstarch

1/4 cup water

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 degrees

for 2 1/2 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.

Category: Beef Veal Recipes