Zinfandel pot roast with glazed carrots & fresh sage from All About Braising: The Art of Uncomplicated Cooking (page 264) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock or chicken stock for beef stock, and parsnips for part of carrots. You may use the Beef stock recipe on p. 450.

  • silent_kaye on January 22, 2025

    A delicious roast and sides. One 0.5 ounce package of sage was just the right amount for both the roast and the glazed carrots. I used parsley stems for the roast and the parsley leaves for the carrots. I used a chinois and pestle to remove the liquid from the aromatics. Served as suggested with mashed potatoes. I appreciated the step by step instructions from tying the roast with kitchen twine to options for serving. I plan to also follow the author’s suggestions for using the leftover pot roast.

  • anya_sf on January 26, 2021

    Really good. I used a fruity, full-bodied Cabernet Sauvignon. The concentrated juices were thick enough to drizzle over the meat; they were salty, but the meat could handle the seasoning. The glazed carrots were delicious.

  • chawkins on March 15, 2019

    Very nice pot roast and the glazed carrots were wonderful. Used lemon juice for the balsamic vinegar and agave nectar for the sugar In the carrots.

  • Bloominanglophile on February 09, 2013

    As this was my first pot roast, I was quite pleased. The sauce was a bit watery, so the second night I thickened it by browning 2 Tbsp. flour in 1 Tbsp olive oil and then adding the remaining sauce. I served this recipe with wide egg noodles, so I wanted a sauce that coated them. If I were serving it with the mashed potatoes, polenta, etc (as recommended), then a looser sauce would probably be just fine.

  • anniemac on March 18, 2012

    I make this with small chuck filets that we get at the farmer's market. I adjust for the fact that they are smaller. I have made it with both carrots and turnips, and agree that the glazed veg at the end are what makes the dish.

  • BookishMa on December 18, 2011

    Delicious although I overcooked my roast which was a bit smaller than the recipe called for. However a liberal dose of the sauce fixed that problem. I had no carrots but did have parsnips which were a hit. It is a very simple recipe to make--no fuss and tasty. Served with buttermilk mashed potatoes and green beans.

  • Jane on October 13, 2009

    Excellent pot roast - very quick and easy to prep. The accompanying glazed carrots are an essential part of the success of this dish.

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