Red wine and rosemary pot roast
Print Category Blade Roast and Cross ribs Thematic No thematic Source IGA Evaluation
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Click to enlarge 
Click to enlarge Ingredients
- 1 kg (2 lb.) bone-in bottom blade beef roast
- 45 mL (3 tbsp.) Dijon mustard
- 3 slices bacon, chopped
- 250 mL (1 cup) red wine
- 1 tin (284 mL) beef consommé
- 45 mL (3 tbsp.) finely chopped fresh rosemary
- 2 bay leaves
- leeks (white part only), sliced in chunks
- 4 carrots, cut in chunks
- 250 mL (1 cup) cubed rutabaga
- 8 baby potatoes, halved
- 250 mL (1 cup) tinned white beans, rinsed
Preparation
- Brush both sides of blade roast with mustard. In a heavy-bottomed saucepan, cook bacon for 1 minute over medium-high heat and then add roast, searing for 2 minutes on each side. Add wine, consommé, rosemary and bay leaves.
- Bring to a boil. Reduce heat to low; cover and let meat simmer for 2 hours. Add vegetables and beans, and continue cooking for 45 minutes, or until vegetables are tender and meat easily pulls apart with a fork.
Cook commentary
Serves: 6
Variations: Replace rutabaga by parsnips and carrots by squash. Use thyme in place of rosemary.
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