Pot Roast with Root Vegetables

Pot Roast with Root Vegetables
  • 4 servings
  • 0:20 Preparation
  • 1:30 Cooking
  • 1:50 Total Time

Ingredients

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  • 3 1/2 lb
    (1 1/2 kg)

    blade roast

  • 5 tsp.
    (25 mL)

    olive oil

  • 2 cups
    (500 mL)

    sirloin beef

  • 1 1/2 tsp.
    (8 mL)

    five-spice powder or allspice

  • 1

    garlic clove, minced (to taste)

  • 1/2 cup
    (125 mL)

    diced peeled turnips

  • 1/2 cup
    (125 mL)

    diced peeled pearl onions

  • 1/2 cup
    (125 mL)

    sliced peeled carrots

  • 1/2 cup
    (125 mL)

    sliced peeled parsnips

  • Salt and pepper to taste

Preparation

Heat oil in a Dutch oven on medium-high heat. Brown meat 3 minutes. Add beef broth and five-spice. Cover and cook 30 minutes on low heat. Add garlic, onions, turnips, carrots and parsnips. Continue cooking for 1 hour. Season to taste.

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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© Société des alcools du Québec, 2007