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Blade Roast with Market Vegetables https://www.metro.ca/userfiles/image/recipes/rosbif-bas-palette-legumes-2863.jpg PT30M PT2H00M PT2H30M
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
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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) carrot, 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
Blade Roast with Market Vegetables

Blade Roast with Market Vegetables

Rate this recipe
12 Votes
  • Lactose-free
4
portions
0:30
Preparation
2:00
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    vegetable oil
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    1.42 l SELECTED VARIETIES


  • 2 lb
    (1 kg)
    boneless bottom blade roast
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    RED GRILL T-BONE OR WING STEAK VALUE PACK OR ROASTS

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    $6.88 /lb

    CUT FROM CANADA AA GRADE OR USDA SELECT GRADES HIGHER 15.17/kg


    PLATINUM GRILL ANGUS BONELESS INSIDE ROUND ROAST OR VALUE PACK STEAK

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    CUT FROM CANADA AAA GRADE $15.41/kg


  • 2
    Quebec leeks, white part only, sliced
  • 2
    garlic cloves, chopped

  • zest of 1 orange
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    PRODUCT OF U.S.A. RED GRAPEFRUITS PRODUCT OF U.S.A. ANJOU PEARS PRODUCT OF U.S.A., EXTRA FANCY GRADE $3.73/kg


  • 3 Tbsp.
    (45 mL)
    honey
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  • 1 cup
    (250 mL)
    diced Quebec celery
  • 1 cup
    (250 mL)
    carrot, peeled, cut into chunks
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  • 1 cup
    (250 mL)
    parsnips, peeled, cut into chunks
  • 1 cup
    (250 mL)
    white wine
  • 1 cup
    (250 mL)
    diced potatoes
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  • 3 cups
    (750 mL)
    chicken bouillon
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    SELECTED SIZES, SELECTED VARIETIES


  • 2
    fresh rosemary
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  • 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

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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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