Sage Pot Roast & Vegetables

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READY IN: 5hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim excess fat from roast and discard.
  • In Dutch oven, brown roast on all sides in oil.
  • Combine vegetables, rosemary, thyme, and vegetable seasoning in large bow.
  • Place half the vegetable mixture on bottom of crock pot.
  • Place roast in crock pot.
  • Season with sage, salt, pepper, and seasoning blend; add rest of vegetables.
  • Mix together beef broth, wine, and Worcestershire sauce; pour over vegetables and beef. Add bay leaves.
  • Cover and cook 4 to 5 hours on high or 8 ½ to 9 hours on low until beef is fork-tender.
  • Remove roast, then vegetables with slotted spoon; discard bay leaves.
  • Transfer pan juices to small saucepan. Make a gravy mixture, thickening with flour and water.
  • Place vegetable mixture and gravy in crock pot; stir to blend.
  • Slice roast and serve.
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