Ingredients

Here are the following ingredients:

• 3 lb (1.5 kg) Beef Boneless Blade Pot Roast
• Salt and pepper
• Vegetable oil
• 2 leeks, white portion only, coarsely chopped
• 10 baby potatoes, quartered (or 3 to 4 cups/750 mL to 1 L cubed peeled potatoes)
• 6 cups (1.5 L) coarsely shredded red cabbage
• 2 carrots, cut into small sticks
• 1 apple, skin on, cut into cubes
• 1½ cups (375 mL) beef broth
• ½ cup (125 mL) red wine or apple juice
• 1 bay leaf
• 2 whole black peppercorns, crushed
• 2 whole cloves
• 4 sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)

Shopping List

Here are the following shopping items to buy:

• 3 lb (1.5 kg) Beef Boneless Blade Pot Roast
• Salt and pepper
• Vegetable oil
• 2 leeks
• 10 baby potatoes
• Red cabbage
• 2 carrots
• 1 apple
• Beef broth
• Red wine or apple juice
• 1 bay leaf
• Black peppercorns
• 2 whole cloves
• 4 sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)

Method

Follow these cooking methods/directions:

1. Pat roast dry with paper towel and rub all over with salt and pepper to your taste.

2. Heat a lightly oiled Dutch oven or enamelled cast-iron roaster over medium-high heat; brown roast, turning with tongs, for about 10 minutes until browned all over. Add leeks, potatoes, cabbage, carrots, apple, beef broth, red wine, bay leaf, peppercorns, cloves and rosemary. Bring to just a boil.

3. Reduce heat, cover and simmer on stove-top or in preheated 325°F oven for about 3 hours or until beef is fork-tender. (Note: oven is best for maintaining a simmer.)

4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Remove cloves, bay leaf and rosemary stems from sauce. Slice roast across the grain into thin slices and serve with the braised vegetables and sauce.