Sage Pot Roast

Sage Pot Roast Recipe - Delicious Beef Dish from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Sage Pot Roast is a classic comfort food dish that is perfect for a cozy family dinner or a special occasion. This hearty and flavorful recipe features a tender boneless beef chuck roast cooked with aromatic sage, savory vegetables, and a rich gravy. The combination of tender meat, flavorful herbs, and hearty vegetables makes this dish a favorite among many home cooks.

History

Pot roast has been a popular dish in American cuisine for centuries, with roots dating back to early settlers who cooked tough cuts of meat in a pot over an open flame. The addition of sage to the traditional pot roast recipe adds a unique and delicious flavor profile that sets this dish apart from the rest. Sage, with its earthy and slightly peppery taste, pairs perfectly with the rich beef and hearty vegetables in this recipe.

Ingredients

1 lean boneless beef chuck roast (5 lb or 2.27 kg)
1 tbsp cooking oil
1.5 tsp rubbed dried sage
0.5 tsp salt substitute
0.25 tsp pepper
1 cup low sodium beef broth
6 red potatoes, cut in half
4 carrots, cut into 2" pieces
2 onions, quartered

Gravy

5 tsp cornstarch
0.25 cup water

How to prepare

In a dutch oven, brown the roast on both sides in oil.
Season with sage, salt, and pepper.
Add beef broth. Cover and bake at 325°F (163°C) for 2.5 hours.
Add potatoes, carrots, and onions. Cover and bake for 1 hour longer or until the meat is tender and the vegetables are cooked.
Remove the roast and vegetables to a serving platter and keep warm.

Gravy

Combine cornstarch and water; stir into the pan juices.
Cook until thickened and bubbly.

Variations

Add a splash of red wine or balsamic vinegar to the gravy for a deeper flavor.
Substitute other root vegetables such as parsnips or turnips for the carrots.
Use different herbs such as rosemary or thyme in place of sage for a different flavor profile.

Cooking Tips & Tricks

For best results, sear the beef roast on all sides before adding the broth and seasonings. This will help lock in the juices and create a flavorful crust on the meat.

- Be sure to use low sodium beef broth to control the salt content of the dish.

- To ensure even cooking, cut the vegetables into uniform pieces so they cook at the same rate.

- Let the roast rest for a few minutes before slicing to allow the juices to redistribute and keep the meat moist.

Serving Suggestions

Serve the Sage Pot Roast with a side of creamy mashed potatoes or buttered noodles for a complete and comforting meal. A fresh green salad or steamed green beans would also make a great accompaniment to this hearty dish.

Cooking Techniques

Braising: Cooking the beef roast in a covered pot with liquid at a low temperature helps tenderize the meat and infuse it with flavor.

- Roasting: Baking the roast in the oven at a moderate temperature ensures even cooking and a tender result.

Ingredient Substitutions

Beef Chuck Roast: You can use a different cut of beef such as brisket or round roast.

- Sage: Substitute with other herbs such as rosemary, thyme, or oregano.

- Red Potatoes: Use Yukon gold or russet potatoes instead.

Make Ahead Tips

This Sage Pot Roast can be prepared ahead of time and reheated before serving. Simply store the cooked roast and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until warmed through.

Presentation Ideas

Arrange the sliced roast and vegetables on a large platter and drizzle with the savory gravy. Garnish with fresh herbs such as parsley or chives for a pop of color and flavor. Serve with a side of crusty bread or dinner rolls for a complete meal.

Pairing Recommendations

Pair this Sage Pot Roast with a full-bodied red wine such as Cabernet Sauvignon or Merlot. The rich flavors of the wine will complement the savory beef and herbs in the dish. For a non-alcoholic option, serve with a glass of sparkling water with a twist of lemon.

Storage and Reheating Instructions

Store any leftovers of the Sage Pot Roast in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast and vegetables in a baking dish and cover with foil. Bake in a preheated oven at 350°F (177°C) until warmed through, about 20-30 minutes.

Nutrition Information

Calories per serving

420

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 18g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 45g

Vitamins and minerals

Vitamin A: 110% DV

- Vitamin C: 30% DV

- Iron: 25% DV

- Calcium: 6% DV

Alergens

Contains: None

Summary

This Sage Pot Roast recipe is a well-balanced meal that provides a good source of protein, fiber, and essential vitamins and minerals. With a moderate amount of carbohydrates and fats, this dish is a satisfying and nutritious option for a hearty dinner.

Summary

Sage Pot Roast is a classic and comforting dish that is perfect for a cozy family dinner or a special occasion. With tender beef, savory vegetables, and a rich gravy, this recipe is sure to become a favorite in your household. Enjoy the hearty flavors and aromas of this delicious Sage Pot Roast with your loved ones today.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Sage Pot Roast. It was many years ago, when I was just a young woman eager to learn the art of cooking. I had always loved spending time in the kitchen, watching my mother and grandmother work their magic with pots and pans. But it wasn't until I moved into my own little cottage on the outskirts of town that I truly began to experiment with different recipes.

One day, while browsing through an old cookbook that had been passed down to me from my grandmother, I came across a recipe for Sage Pot Roast. The ingredients were simple - a cut of beef, fresh sage leaves, onions, carrots, and potatoes. But it was the method of preparation that caught my eye. The recipe called for searing the beef in a hot pan before slowly braising it in a savory broth flavored with sage.

I had never tried my hand at making a pot roast before, but something about this recipe spoke to me. So I set out to gather all the ingredients I needed and set to work in my cozy little kitchen. As the aroma of sizzling beef and fragrant sage filled the air, I felt a sense of contentment wash over me. This was the beginning of a beautiful culinary journey.

The first time I served the Sage Pot Roast to my family, they were blown away. The beef was tender and flavorful, the vegetables perfectly cooked and infused with the rich broth. From that moment on, it became a staple in our household, a dish that we would come to crave on chilly winter nights or special occasions.

Over the years, I have made some tweaks and adjustments to the original recipe, adding my own personal touch to make it truly my own. I have experimented with different cuts of beef, varying the herbs and spices, and even trying out new techniques to enhance the flavors. But no matter how many times I make it, the Sage Pot Roast always brings me back to that first moment of discovery and the joy it brought me.

One of the things I love most about this recipe is that it reminds me of the people and places that have influenced my cooking journey. I have learned so much from my mother, who taught me the importance of patience and attention to detail in the kitchen. I have been inspired by my grandmother, who passed down her treasured recipes and instilled in me a love for traditional cooking methods.

But it's not just my family who has shaped my culinary skills. Over the years, I have gathered recipes and cooking tips from friends, neighbors, and even strangers. Each new dish I try, each new technique I master, adds to the tapestry of flavors and experiences that make up my own personal recipe book.

As I look back on all the meals I have cooked and shared with loved ones, I am grateful for the joy that cooking has brought into my life. It has been a source of comfort, creativity, and connection with others. And the Sage Pot Roast, with its rich flavors and memories of that first moment of discovery, will always hold a special place in my heart.

So here I am, many years later, still cooking up a storm in my kitchen, still learning and growing as a chef. And as I sit down to enjoy a steaming bowl of Sage Pot Roast with my family, I am filled with gratitude for the joy that cooking has brought me and the memories that have been created around the table. And I can't help but smile, knowing that this recipe will continue to be passed down through the generations, a reminder of the love and passion that goes into every dish I prepare.