Sage Butter Round Roast with Creamer Potatoes Sage Butter Round Roast with Creamer Potatoes

Sage Butter Round Roast with Creamer Potatoes

Garlic Parsley

Basically a one-pot meal that uses Microwave Ready Little Potato packages! This sage butter round roast is great any day of the year as it makes for wonderful comfort food.

Notes:

You can easily double up the potatoes with no effect of cook time in this recipe. Discard any sage leaves as they are not pleasant to chew on (but you draw out a lot of their flavor when making the sauce.) If you want more of a well-done cut of meat, add 10 minutes of cook time and check internal temperature until your desired “done-ness” is achieved (continuing adding on 10 minutes at a time so you don’t overcook the meat!).

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Sage Butter Round Roast with Creamer Potatoes

By Kacey Joanette

Sage Butter Round Roast with Creamer Potatoes

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Garlic Parsley

Garlic Parsley

Where To Buy

Preparation

step_0

Prepare Little potatoes by following directions on packaging.

Place carrots into a microwave- safe bowl and cook for five minutes.

Preheat oven to 450°F.

step_3

While potatoes and carrots are microwaving, add butter, sage leaves, and garlic to a small saucepan over medium heat. Once bubbling, cook for 3 to 4 minutes, stirring frequently so nothing burns.

step_4

Add potatoes, carrots, and onion into a large baking dish. Season with salt and pepper.

step_5

Add roast on top of veggies. Pour sage butter over roast, burying garlic under roast so it does not burn in the oven, and discarding sage leaves.

step_6

Place pan into oven, uncovered, and cook for 20 minutes. Reduce heat to 300F and continue cooking for another one hour. Check internal temperature. 125°F yields a rarer centre, 135°F is about medium rare, and 145F will yield a medium centre. I needed another 20 minutes for to achieve 125°F.

step_7

Cover pan loosely with aluminum foil and allow to rest for 20-30 minutes before slicing thinly and serving!

step_0

Step 1 out of 8

Prepare Little potatoes by following directions on packaging.

Step 2 out of 8

Place carrots into a microwave- safe bowl and cook for five minutes.

Step 3 out of 8

Preheat oven to 450°F.
step_3

Step 4 out of 8

While potatoes and carrots are microwaving, add butter, sage leaves, and garlic to a small saucepan over medium heat. Once bubbling, cook for 3 to 4 minutes, stirring frequently so nothing burns.
step_4

Step 5 out of 8

Add potatoes, carrots, and onion into a large baking dish. Season with salt and pepper.
step_5

Step 6 out of 8

Add roast on top of veggies. Pour sage butter over roast, burying garlic under roast so it does not burn in the oven, and discarding sage leaves.
step_6

Step 7 out of 8

Place pan into oven, uncovered, and cook for 20 minutes. Reduce heat to 300F and continue cooking for another one hour. Check internal temperature. 125°F yields a rarer centre, 135°F is about medium rare, and 145F will yield a medium centre. I needed another 20 minutes for to achieve 125°F.
step_7

Step 8 out of 8

Cover pan loosely with aluminum foil and allow to rest for 20-30 minutes before slicing thinly and serving!

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