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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 Salt and pepper to taste
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
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    CRISCO VEGETABLE OIL

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    1.42 L SELECTED VARIETIES

    UNICO VEGETABLE OIL

    UNICO VEGETABLE OIL

    $4.77 ea.

    3 L, SELECTED VARIETIES

  • 2 lb
    (1 kg)
    boneless bottom blade roast
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    SAVE $4.30/LB
    Red Grill Sirloin Tip Roast or Value Pack Steak

    Red Grill Sirloin Tip Roast or Value Pack Steak

    $3.99 /lb

    CUT FROM CANADA AA GRADES OR HIGHER 8.80/kg

    SAVE $4.11/LB
    Fresh Boneless Skinless Chicken Breast Value Pack

    Fresh Boneless Skinless Chicken Breast Value Pack

    $4.88 /lb

    FILLET REMOVED 10.76/kg

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

  • zest of 1 orange
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    SEEDLESS NAVEL ORANGES

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    PRODUCT OF SOUTH AFRICA 3.73/kg

  • 3 Tbsp.
    (45 mL)
    honey
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    1 kg SELECTED VARIETIES

  • 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
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    PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 3 cups
    (750 mL)
    chicken bouillon
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    398 ml, 66 g - 1 kg SELECTED VARIETIES

  • 2
    fresh rosemary

  • Salt and pepper to taste
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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

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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