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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.
4
1 bottom blade roast or steak 2 Tbsp. (30 mL) extra virgin olive oil 2 onions, 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.
Bottom Blade  with Vegetables

Bottom Blade with Vegetables

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    bottom blade roast or steak
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 2
    onions, 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
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

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

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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