Honey-braised Top Blade Flat Iron Roast

Honey-braised Top Blade Flat Iron Roast
  • 4 servings
  • 0:20 Preparation
  • 2:45 Cooking
  • 3:05 Total Time


Add all
  • 3 1/2 oz
    (100 g)

    salt pork, cubed

  • 2 lb
    (900 g)

    top blade flat iron beef roast

  • 1

    onion, diced

  • 6

    medium carrots, cut into 1 in. (2.5 cm) pieces

  • 2 Tbsp.
    (30 mL)

    dark honey (buckwheat or wild flower)

  • 2 Tbsp.
    (30 mL)

    cider vinegar

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 2 Tbsp.
    (30 mL)


  • 3 cups
    (750 mL)

    red wine

  • 3 cups
    (750 mL)

    beef broth

  • Salt and pepper to taste


Preheat oven to 350°F (180°C).

Put salt pork in a pot, add cold water to cover and bring to a boil. Drain.

Transfer salt pork to a hot casserole and fry over medium-high heat.

Once pork fat is melted, brown roast in it.

Place onion and carrots around the roast, cook over high heat for 5 minutes; add honey and cook until lightly caramelized.

Stir in cider vinegar, tomato paste and flour.

Add wine and bring to a boil. Add broth and bring to a boil again. Season.

Cover and cook in the oven for 11/2 - 2 hours.

Remove meat and let stand.

Reduce gravy on high heat until smooth.

Cut roast into thin slices and serve with honey carrots.

Source: Académie Culinaire

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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© Société des alcools du Québec, 2007