Sage Pot Roast

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sage Pot Roast to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sage Pot Roast, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (5 lb.) lean boneless beef chuck roast
• 1 T. cooking oil
• 2 tsp. rubbed dried sage
• 1/2 tsp. salt (optional)
• 1/4 tsp. pepper
• 1 C. beef broth
• 6 medium red potatoes, cut in half
• 4 carrots, cut into 2−inch pieces
• 2 medium onions, quartered
• 5 tsp. cornstarch
• 1/4 C. water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a Dutch oven, brown roast on both sides in oil

Step 2: Technique & Execution

Season with sage, salt and pepper

Step 3: Technique & Execution

Cover and bake at 325ºF for 2 1/2 hours

Step 4: Technique & Execution

Add potatoes, carrots and onions

Step 5: Technique & Execution

Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked

Step 6: Technique & Execution

Remove roast and vegetables to a serving platter and keep warm