Recipe #4246
Three-Tomato Pot Roast
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 h |
| Total: | 3 h 15 min |
4- 6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Centre d'information sur le boeuf |
Wine & food pairing
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Recipe ingredients
- 3 - 4 lb (1.5 - 2 kg) blade roast
- Salt and pepper to taste
- 1 tsp. (5 mL) dried Italian seasoning
- 1 tsp. (5 mL) paprika*
- 2 onions, thinly sliced
- 6 garlic cloves, minced
- 10 sun-dried tomatoes, scissor-cut into thick strips
- 19 oz (540 mL) can stewed tomatoes*
- 1 cup (250 mL) beef stock*
- 1/2 cup (125 mL) dry red wine
- 1/2 cup (125 mL) ketchup*
Preparation
Season roast with salt and pepper. Combine Italian seasoning and paprika and rub over roast. Brown roast in lightly oiled Dutch oven or stockpot over medium-high heat; add remaining ingredients.
Reduce heat and simmer, covered on stove-top or in 325°F oven (160°C) until fork tender, about 3 hours. (Note: oven is best for maintaining a simmer.)
Remove roast to serving platter and crush sauce mixture with a potato masher to thicken. Season with salt and pepper 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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