Sage Pot Roast
A hearty and flavorful pot roast slow-cooked with sage, vegetables, and rich beef broth, perfect for comforting family dinners and special occasions.
Ingredients
Instructions
- In a Dutch oven, brown the roast on both sides in oil.
- Season the roast with dried sage, salt, and pepper.
- Add beef broth to the Dutch oven.
- Cover and bake at 325°F for 2 1/2 hours.
- Add potatoes, carrots, and onions to the Dutch oven.
- Cover and bake for an additional hour or until the meat is tender and vegetables are cooked.
- Remove the roast and vegetables to a serving platter and keep warm.
- Stir cornstarch and water into the pan juices.
- Cook until the mixture is thickened and bubbly.
- Serve the sauce with the roast and vegetables.
Tips & Substitutions
For added depth of flavor, consider marinating the chuck roast overnight in the beef broth with sage. If you don’t have cornstarch, you can use flour as a thickening agent instead. If you prefer a milder flavor, reduce the sage to 1 tsp. or substitute with thyme. This dish pairs beautifully with Beef Stew With Cheddar Dumplings for a comforting meal.
Serving Suggestions
Serve the sage pot roast with crusty bread or over a bed of creamy mashed potatoes for a hearty meal. A fresh garden salad or steamed green beans makes an excellent side to balance the richness of the dish. You can also pair it with Cheesy Rotini for a delightful weeknight dinner option.
Storage & Reheating
Allow any leftovers to cool completely before storing them in an airtight container in the refrigerator. The pot roast can be kept for up to 3 days. To reheat, place in a covered dish in the oven at 325°F until warmed through, or use a microwave for quicker reheating, ensuring the meat remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Sage Pot Roast contains roughly 575 calories, with 5g protein, 85g carbohydrates, and 24g fat. It is an excellent source of vitamin A (95% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 823mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this pot roast?
Yes, you can substitute the chuck roast with brisket or a round roast, but cooking times may vary slightly. Chuck roast is preferred for its marbling, which keeps the meat tender and flavorful during the long cooking process.
What should I do if the vegetables are overcooked?
If your vegetables become mushy, try cutting them into larger pieces next time or adding them halfway through the cooking time. Alternatively, you can add fresh, lightly steamed vegetables just before serving to provide a crisp texture.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the roast first, then place it in the slow cooker with the broth and seasonings. Cook on low for 6-8 hours or until tender, adding the vegetables for the last 2-3 hours of cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).