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Blade Roast with Market Vegetables https://www.metro.ca/userfiles/image/recipes/rosbif-bas-palette-legumes-2863.jpg PT15M PT2H00M PT2H15M
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.
4
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
Blade Roast with Market Vegetables

Blade Roast with Market Vegetables

Rate this recipe
11 Votes
  • Lactose-free
4
servings
0:15
Preparation
2:00
COOKING
2:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

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

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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