2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
3 for $5.00
540 ml or BROTH 900 ml SELECTED VARIETIES
Season the roast and sear it in the olive oil over medium-high heat. Remove the roast.
In the same pot, brown the onions and carrots over medium heat.
Deglaze with red wine and cook for 5minutes.
Add the remaining ingredients, except for the vinegar.
Bring to a boil and return the roast to the pot.
Bring back to a boil and cook covered for 3 hours, turning the meat halfway through cooking.
Remove the meat, rosemary and sage.
Sauce: Pulse the vegetables and cooking liquid in a food processor until the mixture is smooth; add the balsamic vinegar to give it some tartness.
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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