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Beer-braised Pot Cross Rib Roast https://www.metro.ca/userfiles/image/recipes/pot-au-feu-rosbif-cotes-croisees-biere-2030.jpg PT10M PT3H00M PT3H10M
Preheat oven to 325°F (170°C). Salt and pepper roast, then brown it on all sides in a lightly oiled roasting pan. Add onions, garlic, beer, beef broth, nutmeg, bay leaf and crushed peppercorns. Cover and braise on the stove or in the oven until tender, about 3 hrs. Thirty minutes before the end, add carrots, parsnips and potatoes. Remove roast, bay leaf and vegetables. Thicken cooking juices with cornstarch-water mix. Bring to a boil.
10
5 lb (2 1/4 kg) cross rib roast 2 onions, coarsely chopped 2 garlic cloves, minced 1 cup (250 mL) dark or pale beer 1 cup (250 mL) beef broth 1/2 tsp. (3 mL) ground nutmeg 1 bay leaf 3 peppercorns, crushed 2 cups (500 mL) carrots,cut into chunks 3 parsnips, peeled and sliced 20 small red potatoes, cut in two sufficient cornstarch mixed with cold water
Beer-braised Pot Cross Rib Roast

Beer-braised Pot Cross Rib Roast

Rate this recipe
15 Votes
  • Gluten-free
  • Lactose-free
10
servings
0:10
Preparation
3:00
COOKING
3:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5 lb
    (2 1/4 kg)
    cross rib roast

  • salt and pepper to taste
  • 2
    onions, coarsely chopped
  • 2
    garlic cloves, minced
  • 1 cup
    (250 mL)
    dark or pale beer
  • 1 cup
    (250 mL)
    beef broth
  • 1/2 tsp.
    (3 mL)
    ground nutmeg
  • 1
    bay leaf
  • 3
    peppercorns, crushed
  • 2 cups
    (500 mL)
    carrots,cut into chunks
  • 3
    parsnips, peeled and sliced
  • 20
    small red potatoes, cut in two

  • sufficient cornstarch mixed with cold water
Imprimer ma sélection

Preparation

Preheat oven to 325°F (170°C).

Salt and pepper roast, then brown it on all sides in a lightly oiled roasting pan.

Add onions, garlic, beer, beef broth, nutmeg, bay leaf and crushed peppercorns.

Cover and braise on the stove or in the oven until tender, about 3 hrs.

Thirty minutes before the end, add carrots, parsnips and potatoes.

Remove roast, bay leaf and vegetables. Thicken cooking juices with cornstarch-water mix. Bring to a boil.

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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