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Recipes
Braised Beef Roast with Roasted Vegetable Sauce

Slow Cooker

Braised Beef Roast with Roasted Vegetable Sauce

15 min prep

180 min cooking

Serves 8

Difficulty 2/5

Now here’s a neat trick – just purée the roasted vegetables to create a hearty, flavourful sauce. Serve with mashed potatoes accented with Parmesan cheese.

Ingredients

2 tbsp (30 mL) fennel seeds, crushed 1 tsp (5 mL) EACH salt and fresh ground pepper, divided 3 to 4 lb (1.5 to 2 kg) Beef Cross Rib Pot Roast 3 tbsp (45 mL) vegetable oil, divided 2 onions, chopped 4 carrots, diced 2 tbsp (30 mL) all-purpose flour 1½ cups (375 mL) beef broth 3 bay leaves

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Directions

1. Combine fennel with ½ tsp (2 mL) each of the salt and pepper, rub all over roast. Heat 2 tbsp (30 mL) of the oil in a large Dutch oven or enamelled cast-iron roaster over medium-high heat; brown beef all over, turning with tongs, about 10 minutes. Transfer to a bowl and set aside. Reduce heat to medium. Add remaining oil to pan, if necessary; cook onions, carrots and remaining salt and pepper, stirring, for 4 minutes or until just golden. Sprinkle with flour; cook, stirring, for 1 minute. 2. Add beef broth and bay leaves; bring to boil, stirring and scraping up brown bits from pot. Return meat and any accumulated juices to pot. Cover and cook in preheated 325°F oven for about 3 hours or until fork-tender. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. 3. Meanwhile, discard bay leaves. Skim fat from sauce if necessary. Transfer sauce and vegetables to blender or food processor in batches or use immersion blender in the pot; purée until smooth. Carve roast across the grain into thin slices serve with roasted vegetable sauce.

Tip

To cook in slow cooker, follow Step 1, not adding flour. Transfer meat and vegetables to 6-qt (6 L) slow-cooker. Add broth and bay leaves to pot as in Step 2; pour into slow-cooker. Cover and cook on LOW for 7 to 8 hours or until fork-tender. Transfer roast to a cutting board; discard bay leaves. Skim fat from sauce. Whisk flour with ¼ cup (60 mL) cold water; whisk into slow-cooker. Cover and cook on HIGH for about 15 minutes or until thickened. Purée as directed.

How to Cook It

Slow Cooker

Cuts Used in This Recipe

Braised Beef Roast with Roasted Vegetable Sauce

Chuck

Cross Rib

Shoulder Cross Rib Pot Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.