Blade Roast with Foil-Wrapped Vegetables

Blade Roast with Foil-Wrapped Vegetables
  • 4 servings
  • 0:20 Preparation
  • 1:30 Cooking
  • 1:50 Total Time

Ingredients

Add all
  • 1 kg

    blade roast

  • 1 pinch

    pepper

  • tangy sauce:

  • 1/2 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

  • 1/2 tsp.
    (2 mL)

    dry mustard

  • 1/4 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 1 1/2 hours.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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