Blade Roast with Market Vegetables

Blade Roast with Market Vegetables
  • 4 servings
  • 0:15 Preparation
  • 2:00 Cooking
  • 2:15 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 2 lb
    (1 kg)

    boneless bottom blade roast

  • 2

    Quebec leeks, white part only, sliced

  • 2

    garlic cloves, chopped

  • zest of 1 orange

  • 3 Tbsp.
    (45 mL)

    honey

  • 1 cup
    (250 mL)

    diced Quebec celery

  • 1 cup
    (250 mL)

    carrots, peeled, cut into chunks

  • 1 cup
    (250 mL)

    parsnips, peeled, cut into chunks

  • 1 cup
    (250 mL)

    white wine

  • 1 cup
    (250 mL)

    diced potatoes

  • 3 cups
    (750 mL)

    chicken bouillon

  • 2

    fresh rosemary

  • Salt and pepper to taste

Preparation

In a casserole, brown meat on all sides in hot oil.

Remove and reserve meat.

In the same casserole, brown leeks, garlic and orange zest.

Add honey, celery, carrots, parsnips and white wine. Reduce for 5 min. Add remaining ingredients, including roast.

Cover and simmer about 2 hours or until meat is cooked through.

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.

Discover your taste profile!

© Société des alcools du Québec, 2007