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Recipes
Braised Roast with Harvest Vegetables

Oven Roasting

Braised Roast with Harvest Vegetables

15 min prep

180 min cooking

Serves 6

Difficulty 2/5

This hearty recipe is essentially dinner-in-a-pot, using an interesting mix of fall vegetables and melt-in-your-mouth braised Blade Pot Roast. Although it has a whole head of garlic, its flavour mellows during cooking.

Ingredients

1 tbsp (15 mL) EACH dried thyme and rosemary 1 tsp (5 mL) EACH salt and pepper, divided 3 lb (1.5 kg) Beef Boneless Blade Pot Roast 3 tbsp (45 mL) vegetable oil, divided 1 red onion, cut lengthwise into wedges 4 carrots, cut into 1-inch (2.5 cm) chunks 1 lb (500 g) mini red potatoes, scrubbed and cut in half 1 lb (500 g) Brussels sprouts, trimmed 1 head garlic, separated into cloves and peeled 2 tbsp (30 mL) all-purpose flour 2½ cups (625 mL) beef broth 2 tbsp (30 mL) Worcestershire sauce 1 tbsp (15 mL) packed brown sugar 2 bay leaves 2 tbsp (30 mL) minced fresh parsley

Get Ingredients

Directions

1. Combine thyme, rosemary and ½ tsp (2 mL) each salt and pepper in a small bowl. Pat beef dry with paper towel; rub all over with seasoning mixture. Heat 2 tbsp (30 mL) of the oil in large deep Dutch oven or enamelled cast-iron roaster over medium-high heat; brown beef all over, turning with tongs, for about 10 minutes. Transfer to a bowl and set aside. 2. Reduce heat to medium. Add remaining oil to pot, if necessary; cook onion, carrots, potatoes, Brussels sprouts, garlic and remaining salt and pepper, stirring, for about 4 minutes or until just golden. Sprinkle with flour, cook, stirring, for 1 minute. Add beef broth, Worcestershire sauce, brown sugar and bay leaves; bring to boil, stirring and scraping up brown bits from bottom of pan. 3. Return meat and the accumulated juices to the pot. Cover and simmer over medium-low heat on the stove-top or in a preheated 325°F oven for about 3 hours, turning the beef occasionally, until meat is fork-tender. (Note: oven is best for maintaining a simmer.) Transfer the roast to cutting board, cover with foil and let rest for 15 minutes 4. Meanwhile, transfer the vegetables to a plate with a slotted spoon. Discard the bay leaves and skim fat from sauce. Stir in parsley. Slice roast across the grain and serve with the vegetables and sauce.

Tip

Browning Pot Roast before cooking helps to develop beef flavour but if pressed for time, you can skip this step without too much sacrifice.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Chuck Roll

Boneless Bottom Blade Pot Roast

Halal Boneless Blade 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.