Blade Roast with Foil-Wrapped Vegetables
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 2.2 lbs. (1 kg) blade roast
- A pinch of pepper
- Tangy sauce
- ½ cup (125 mL) ketchup*
- 5 tsp. (25 mL) flour*
- 1 Tbsp. (15 mL) Worcestershire sauce
- 1 Tbsp. (15 mL) soya sauce*
- 5 tsp. (25 mL) vinegar*
- ½ tsp. (2 mL) dry mustard*
- ¼ tsp. (1 mL) pepper
- 2 small potatoes, sliced
- 1 onion, sliced
- 1 green pepper, seeded and cut into strips
- 2 carrots, sliced
Preparation
Preheat the oven to 325°F /160°C.
In a lightly oiled frying pan, sear the roast on all sides. Season with pepper.
Combine the ketchup, flour, Worcestershire and soya sauces, vinegar, mustard and pepper.
Transfer the roast to the centre of a 24 in. (60 cm) sheet of heavy-duty aluminium foil.
Cover with half the sauce and then the vegetables.
Pour the remaining sauce over the roast.
Fold the two longer sides of the aluminium foil together and seal.
Now seal the other two sides.
Place the sealed roast in an oiled roasting pan.
Cook for 1 hour 20 min to 1½ hours.
Suggestion
Braising is the best cooking method for a somewhat tender cut as it tenderizes the meat while enhancing the flavour.
Accompaniment: green salad with Dijon dressing.
Medium or full-bodied red wine.
* 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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