Recipe #5399
Beer-Braised Top Blade Flat Iron Roast
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 h |
| Total: | 3 h 15 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Académie Culinaire |
Wine & food pairing
Could also interest you
Recipe ingredients
- 2 lb. (900 g) beef top blade flat iron roast
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1 sprig thyme, chopped
- 1 Irresistibles bay leaf*, crumbled
- 1 sprig sage, chopped
- 4 onions, sliced very thin
- 2 cups (500 mL) dark beer
- 1 cup (250 mL) beef broth*
- Salt and pepper to taste
Preparation
Preheat oven to 375°F (190°C).
In a skillet, brown roast on all sides in hot oil over medium-high heat.
Transfer meat to a deep casserole and sprinkle herbs over top.
In the same skillet, lightly brown onions over medium heat.
Add beer and reduce by half. Add broth and bring to a boil.
Pour beery onion broth round the roast. Season. Cover and roast for 2 – 3 hours or until tender.
Cut roast into thin slices and serve over beery onions.
Suggestion
Top blade flat iron is a boneless cut of tender, tasty, marbled beef. Slow-cooked, this cheap cut offers great value.* 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
- Jerk Style Flat Iron Steak with Sweet Potato Strings
- Beer-braised Pot Cross Rib Roast
- Honey-braised Top Blade Flat Iron Roast
- Pepper-Crusted Top Sirloin Roast and Apple Sauce
- Beer-braised Rabbit with Cranberries
- Blade Roast with Market Vegetables
- Veal Blade Roast with Onion and Roasted Garlic Purée
- Blade Roast with Foil-Wrapped Vegetables
- Blade Roast with Herbs
- Leek and Orange Bone-in Blade Roast
Honey-braised Top Blade Flat Iron Roast
You like this recipe?
Please comment it with your account