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Bottom Blade with Vegetables https://www.metro.ca/userfiles/image/recipes/bas-palette-legumes-3724.jpg PT25M PT3H00M PT3H25M
In roasting pan, heat oil and brown onions. Brown roast top or steak and bottom.Preheat oven to 350°F (180°C).Garnish meat with Dijon mustard and garlic. Spread onion soup mix and tomato sauce over the meat.Add beef bouillon and water and roast for 2 1/2 - 3 hours.One hour into cooking time, turn roast to prevent it from drying out.Add water from time to time during cooking to make a broth.40 minutes before end of cooking time, add vegetables round the meat. Season to taste with salt and pepper.Serve with broth and vegetables.
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1 bottom blade roast or steak 2 Tbsp. (30 mL) extra virgin olive oil 2 onion, coarsely chopped 2 Tbsp. (30 mL) Dijon mustard 4 garlic cloves,degermed and sliced very thin 1 packet onion soup mix 1 cup (250 mL) basilic,tomato pasta sauce 10 oz (284 mL) beef bouillon (same amount of water) vegetables:potatoes, carrots, rutabagas, squashs,cut into chunks. salt and pepper to taste
Bottom Blade  with Vegetables

Bottom Blade with Vegetables

Rate this recipe
89 Votes
  • Gluten-free
  • Lactose-free
4
portions
0:25
Preparation
3:00
COOKING
3:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    bottom blade roast or steak
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    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 13.21/kg


    PLATINUM GRILL ANGUS INSIDE ROUND ROULADIN

    PLATINUM GRILL ANGUS INSIDE ROUND ROULADIN

    $6.99 /lb

    CUT FROM CANADA AAA GRADE $15.41/kg


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    ORIGIN 846 OLIVE OIL

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    $7.49 ea.

    846 ml SELECTED VARIETIES


  • 2
    onion, coarsely chopped
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 4
    garlic cloves,degermed and sliced very thin
  • 1
    packet onion soup mix
  • 1 cup
    (250 mL)
    basilic,tomato pasta sauce
  • 10 oz
    (284 mL)
    beef bouillon (same amount of water)
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    SELECTED SIZES, SELECTED VARIETIES



  • vegetables:potatoes, carrots, rutabagas, squashs,cut into chunks.
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    VEGETABLE SPIRALS

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    340 - 400 g CAULIFLOWER RICE 400 g SELECTED VARIETIES


    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES



  • salt and pepper to taste
Imprimer ma sélection

Preparation

In roasting pan, heat oil and brown onions. Brown roast top or steak and bottom.

Preheat oven to 350°F (180°C).

Garnish meat with Dijon mustard and garlic. Spread onion soup mix and tomato sauce over the meat.

Add beef bouillon and water and roast for 2 1/2 - 3 hours.One hour into cooking time, turn roast to prevent it from drying out.

Add water from time to time during cooking to make a broth.

40 minutes before end of cooking time, add vegetables round the meat. Season to taste with salt and pepper.

Serve with broth and vegetables.

Source : Metro

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Lactose-free recipes

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