SAGE POT ROAST
This is a simple and easy way to cook your pot roast, everything in the slow cooker - all cooked while you are at work -
Provided by Chef mariajane
Categories One Dish Meal
Time 10h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on both sides in oil. Place in crock pot. Season with sage, salt and pepper. Add beef broth. Cover and cook 8-10 hours on low (4-5 on high). Add potatoes, carrots and onions during last 1 1/2 to 2 hours of cooking time. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.
Nutrition Facts : Calories 1767.9, Fat 115, SaturatedFat 45.5, Cholesterol 391.2, Sodium 398.1, Carbohydrate 65.5, Fiber 8.1, Sugar 8.3, Protein 111.4
ROASTED SAGE POTATOES
Sage and onions are aromatic, flavorful enhancements to flaky baked potatoes. This classic dish is a favorite in rural France. This is a recipe I found on about.com french recipes and changed just a bit.
Provided by diner524
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.
Nutrition Facts : Calories 137.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 475.6, Carbohydrate 22.6, Fiber 2.4, Sugar 1.8, Protein 2.5
SAGE POT ROAST
Steps:
- 1. In a dutch oven, brown roast on both sides in oil.
- 2. Season with sage, salt and pepper.
- 3. Add beef broth.
- 4. Cover and bake at 325 for 2 1/2 hours.
- 5. Add potatoes, carrots and onions.
- 6. Cover and bake 1 hour longer or until meat is tender and vegetables are cooked.
- 7. Remove roast and vegetables to a serving platter and keep warm.
- 8. Combine cornstarch and water; stir into pan juices.
- 9. Cook until thickened and bubbly.
SAGE POT ROAST & VEGETABLES
I made this tonight for supper. I combined two recipes that were given to me and made one. It was very good--a keeper. I love the idea of a meal in one dish. Serve with biscuits or homemade bread.
Provided by Saudie
Categories Potluck
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 853.5, Fat 57.6, SaturatedFat 22.7, Cholesterol 195.8, Sodium 517, Carbohydrate 24.4, Fiber 3.8, Sugar 3.4, Protein 55.4
SLOW-COOKED PORK, CIDER & SAGE HOTPOT
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
Provided by Anna Glover
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 14
Steps:
- Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
- Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
- Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
- Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
- Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 644 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 80 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN
This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
- Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
- Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
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