How To make Sage Pot Roast
1 ea Lean boneless beef chuck
(5 lb) roast 1 tb Cooking oil
1 1/2 ts Rubbed dried sage
1/2 ts Salt substitute
1/4 ts Pepper
1 c Low sodium beef broth
6 ea Red potatoes, cut in half
4 ea Carrots, cut into 2" pieces
2 ea Onions, quartered
5 ts Cornstarch
1/4 c 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 f 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. DIABETIC EXCHANGE: One serving equals 3 lean meat, 1 starch, 1 vegetable; also 301 calories, 59mg sodium, 82mg cholesterol, 16gm carbohydrate, 27 gm protein, 14
gm fat.
How To make Sage Pot Roast's Videos
Pot Roast | Dutch Oven Recipe | Royale Eats
Pot Roast is a classic recipe and I am going to show how to make it from start to finish. This is an easy recipe, it just takes some time to cook.
Full Recipe:
Ingredients:
3 Pound Chuck Roast
2 Tablespoons Olive Oil, for Chuck Roast
1 Tablespoon Kosher Salt, for Chuck Roast
1 Tablespoon Black Pepper, for Chuck Roast
1 Tablespoon Garlic Powder, for Chuck Roast
4 Tablespoons Olive Oil, divided for cooking
1 Sweet Onion, diced
2 Stalks Celery, diced
Pinch of Kosher Salt, for Onions & Celery
3 Garlic Cloves, minced
2 Tablespoons Tomato Paste
¼ Cup Tablespoons All-Purpose Flour
2 ½ Cups Beef Broth
½ Teaspoon Kosher Salt, or to taste for gravy
½ Teaspoon Black Pepper, or to taste for gravy
1 Pound Russet Potatoes, chopped, or potatoes of choice
1 Pound Carrots, chopped
½ Ounce Poultry Blend Herbs; Thyme, Sage, Rosemary
1 Bay Leaf
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How to Make an Amazing Pot Roast | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make an Amazing Pot Roast! An easy one pot recipe that you can all make at home. I try to use one pot at least. I hope you all make this pot roast and let me know how you did in the comments below!
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Pork Pot Roast with Cider & Apples from Real Life Recipes
This one-pot pork roast made with cider and apples is a real celebration of the West Country. Mustard adds a subtle warmth and honey lends a little sweetness. It’s a stress-free way of cooking that’s like a casserole, but with the meat in one piece.
Find the ingredients and recipe below or on page 160 of my Real Life Recipes cook book and let us know how you get on in the comments!
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Recipe
Ingredients (Serves 4-6):
1.8kg rolled pork shoulder joint, skin scored
2 tbsp olive oil
3 onions, finely sliced
4 garlic cloves, finely sliced
3 tbsp plain flour
400ml cider
400ml chicken stock
A small bunch of thyme (tied with string)
12 sage leaves 2 bay leaves
4 Granny Smiths (or other crisp, tart eating apples)
1 tbsp wholegrain mustard 1 tsp honey
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin.
2. Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides – the skin should be nicely crispy and browned. Lift the pork out onto a plate and set aside.
3. Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well.
4. Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.
5. Just before the 2 hours’ cooking is up, peel, quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes.
6. Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary.
7. Carve the meat into slices and break the crackling into pieces. Serve with some apple and cider sauce and sautéed tenderstem broccoli or other green veg.
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Easy Instant Pot beef stew
Why so serious? I don’t like waiting for beef stew! It’s a bit like torture because the house smells so good, but you can’t eat just yet! Fortunately I made this in our handy dandy Instant Pot and it didn’t take that long for me to smile again. Yummy! I made this stew with Portuguese chouriço and mushrooms for extra flavour. #stew #beefstew #comfortf #instantpot
Similar recipe on our blog. You can play a little with the ingredients.
Cherry Sage Pot Roast In Instant Pot
Cherry Sage Pot Roast In Instant Pot
Holley made this Cherry Sage Pot Roast In Instant Pot for lunch one day. Instant Pot Cherry Sage Roast is super simple and easy. Dump-and-go!
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Do NOT use the INSTANT POT as a SLOW COOKER (Instant Pot vs. Crock Pot Roast)
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