Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Garlic-Sage-Marinated Beef Pot Roast




Source of Recipe


Penny


List of Ingredients




Garlic-Sage-Marinated Beef Pot Roast from Penny

1 2- to 2 1/2-pound boneless beef chuck pot roast
3/4 cup dry red wine or tomato juice
2 tablespoons tomato paste
1 tablespoon snipped fresh sage or 1/2 teaspoon ground sage
2 teaspoons instant beef bouillon granules
1/4 teaspoon pepper
10 cloves garlic, halved
1 tablespoon cooking oil
1 1/4 pounds whole tiny new potatoes or 4 medium potatoes
4 medium carrots, cut into 2-inch pieces
2 small onions, cut into wedges
2 stalks celery, bias-sliced into 1-inch pieces
1/2 cup cold water
1/4 cup all-purpose flour



Recipe



1. Trim fat from roast; place meat in a heavy plastic bag set in a bowl.
Combine the wine or tomato juice, tomato paste, sage, bouillon granules,
pepper, and garlic. Pour over meat. Close bag and marinate in
refrigerator for 6 to 24 hours, turning occasionally. Remove meat from
marinade, reserving marinade.

2. In a kettle or pot, brown the roast on both sides in hot oil. Drain
well. Pour reserved marinade over roast. Bring to boiling; reduce heat.
Cover and simmer for 1 hour.

3. Remove a narrow strip of peel from around the center of each new
potato. (Or, peel and quarter each medium potato.) Add potatoes,
carrots, onions, and celery to meat. Cover and simmer 45 to 60 minutes
or until tender, adding some water if necessary. Transfer meat and
vegetables to a serving platter; cover to keep warm while preparing
gravy.

4. For gravy, measure pan juices; skim fat. If necessary, add water to
equal 1 3/4 cups liquid; return to pan. Combine the 1/2 cup cold water
and the flour. Stir into juices. Cook and stir until bubbly. Cook and
stir for 1 minute more. Season with salt and pepper. Serve with meat and
vegetables. If desired, garnish with additional fresh sage. Makes 8
servings.