Recipe #2863
Blade Roast with Market Vegetables
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 boneless bottom blade roast
- 2 leeks, white part only, chopped
- 2 garlic cloves, chopped
- zest of 1 orange
- 3 Tbsp. (45 mL) honey*
- 1 cup (250 mL) diced celery
- 1 cup (250 mL) diced potatoes
- 1 cup (250 mL) sliced peeled parsnips
- 1 cup (250 mL) sliced peeled carrots
- 1 cup (250 mL) white wine
- 3 cups (750 mL) chicken bouillon*
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Preparation
In a casserole, brown meat on all sides in hot oil.
Remove and reserve meat.
In the same casserole, brown leeks, garlic and orange zest.
Add honey, celery, carrots, parsnips and white wine. Reduce for 5 min. Add remaining ingredients, including roast.
Cover and simmer about 1 1/2 hours or until meat is cooked through.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Honey-braised Top Blade Flat Iron Roast
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