Recipe #4046
Pot Roast with Root Vegetables
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 50 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 3 1/2 lb. (5 kg) blade roast
- 5 tsp. (25 mL) olive oil*
- 2 cups (500 mL) beef broth*
- 1 1/2 tsp. (7 mL) five-spice powder or allspice
- 1 garlic clove, minced (to taste)
- 1/2 cup (125 mL) diced peeled turnips
- 1/2 cup (125 mL) diced peeled pearl onions
- 1/2 cup (125 mL) sliced peeled carrots
- 1/2 cup (125 mL) sliced peeled parsnips
- Salt and pepper to taste
Preparation
Heat oil in a Dutch oven on medium-high heat. Brown meat 3 minutes. Add beef broth and five-spice. Cover and cook 30 minutes on low heat. Add garlic, onions, turnips, carrots and parsnips. Continue cooking for 1 hour. Season to taste.
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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