Blade Roast with Red Wine and Root Vegetables

Print Category Blade Roast and Cross ribs Thematic Stove   Crock pots   Source dairygoodness Evaluation

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Blade Roast with Red Wine and Root Vegetables Click to enlarge

Ingredients

  • 30 mL (2 tbsp.) olive oil
  • 1 onion, thinly sliced
  • 1 clove garlic, crushed
  • 60 mL (¼ cup) flour
  • 1 beef blade roast (450 g/1 lb.)
  • 3 parsnips, sliced
  • 2 sweet potatoes, peeled and cut into large cubes
  • 375 mL (1 ½ cups) green beans
  • 250 mL (1 cup) red wine
  • 125 mL (½ cup) reduced-salt beef broth
  • 30 mL (2 tbsp.) tomato paste
  • 1 sprig fresh thyme
  • Salt and pepper to taste

Preparation

  1. Fry onion and garlic in oil. Coat roast with flour and sear in skillet. Place in a slow cooker. Add remaining ingredients to slow cooker and cook over medium heat for 8 hours.

Cook commentary

4 servings
Variation: Don't have a slow cooker? No problem. Cook your roast in a baking dish at 180°C (350°F) for about 2 ½ hours, but remember to adjust the amount of liquid to 250 mL (1 cup) of beef broth and 125 mL (½ cup) of red wine.

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