Pot Roast with Root Vegetables
- serves 10
Beef blade roast (about 3 to 4 pounds)
3 Tbsp flour (45 ml)
4 Tbsp vegetable oil (60 ml)
1 onion, sliced
5 garlic cloves, minced
4 sprig of thyme
2 bay leaves
2 Tbsp tomato paste (30 ml)
2 Tbsp dijon mustard (30 ml)
1 cup red wine, preferably French wine from Bordeaux (250 ml)
3 cup beef stock or to cover (750 ml)
Coarse salt and freshly cracked black pepper, to taste
3 carrots, peeled and cut into large chunks
3 parsnips, peeled and cut into large chunks
6 small new potatoes, skin on
sprigs of fresh parsley for garnishing
1. Preheat oven to 325 degrees F.
2. Heat a large pot over high heat until hot. Season roast and sprinkle with flour. Add oil to the pot and when it is almost smoking, add roast and sear it on all sides. Take roast out of pot and hold on a platter.
3. Add a little more oil to the pot and then add onions. Saute until the onion is soft and then add garlic. Continue to sauté until garlic softens and then add thyme, bay leaves, tomato paste, mustard, wine, and stock. Stir well and let the liquid come to a boil. Put the roast back in the pot and cover with lid. Put in the oven and let braise slowly for 2-3 hours. Turn the meat periodically, so that it stays very moist. Add the carrots, parsnips and potatoes during the last 20 minutes of cooking. When they are done, transfer roast to a platter. Tent with foil and let rest. Stir the parsley into the sauce.
4. Slice roast and serve with the vegetables and some sauce.