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Blade Roast with Foil-Wrapped Vegetables https://www.metro.ca/userfiles/image/recipes/palette-legumes-papillote-5165.jpg PT20M PT1H30M PT1H50M
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.
4
1 kg blade roast 1 pinch pepper 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
Blade Roast with Foil-Wrapped Vegetables

Blade Roast with Foil-Wrapped Vegetables

Rate this recipe
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  • Lactose-free
4
servings
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 kg
    blade roast
  • 1 pinch
    pepper
  • 1/2 cup
    (125 mL)
    ketchup
  • 5 tsp.
    (25 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    $3.99 ea.

    1.8 - 2.5 kg, SELECTED VARIETIES

    SAVE $2.00
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    1.8 - 2.5 kg SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Worcestershire sauce
  • 1 Tbsp.
    (15 mL)
    soya sauce
  • 5 tsp.
    (25 mL)
    vinegar
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    Flyer Deal  (1)
    MASTRO BALSAMIC VINEGAR

    MASTRO BALSAMIC VINEGAR

    $1.99 ea.

    500 ml SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    dry mustard
  • 1/4 tsp.
    (1 mL)
    pepper
  • 2
    small potatoes, sliced
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    PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1
    onion, sliced
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    JUMBO RED SWEET ITALIAN ONIONS

    JUMBO RED SWEET ITALIAN ONIONS

    $1.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE 4.39/kg

  • 1
    green pepper, seeded and cut into strips
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg

    ORGANIC SWEET PEPPERS

    ORGANIC SWEET PEPPERS

    $2.99 ea.

    2 PK PRODUCT OF ONTARIO

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $1.49 /lb

    3.28/kg

    SWEET RED, ORANGE OR YELLOW RUSTICO PEPPERS

    SWEET RED, ORANGE OR YELLOW RUSTICO PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg

  • 2
    carrots, sliced
Imprimer ma sélection

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

Legal Notice

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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