Bottom Blade with Vegetables
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 h |
| Total: | 3 h 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 1 bottom blade roast or steak
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 2 onions, coarsely chopped
- 2 Tbsp. (30 mL) Irresistibles Dijon mustard*
- 4 garlic cloves, degermed and sliced very thin
- 1 packet onion soup mix*
- 1 cup (250 mL) Irresistibles basilic, tomato pasta sauce*
- 1 10-oz. (284-mL) can, beef bouillon* (same amount of water)
- Vegetables: potatoes, carrots, rutabagas, squashs, cut into chunks.
- To taste salt and pepper
Preparation
In roasting pan, heat oil and brown onions. Brown roast top or steak and bottom.
Preheat oven to 350ºF (180ºC).
Garnish meat with Dijon mustard and garlic. Spread onion soup mix and tomato sauce over the meat.
Add beef bouillon and water and roast for 2 1/2 - 3 hours.One hour into cooking time, turn roast to prevent it from drying out.
Add water from time to time during cooking to make a broth.
40 minutes before end of cooking time, add vegetables round the meat. Season to taste with salt and pepper.
Serve with broth and vegetables.
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!
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