Blade roast with red wine and root vegetables
Prep Time
Cooking Mode
250 mL (1 cup) cup red wine
375 mL (1 ½ cups) cup green beans, trimmed
2 sweet potatoes, cut into 2.5 cm cubes
3 parsnips, cut into rounds
1 beef blade roast, 450g (1 lb) lb beef blade roast
60 mL (¼ cup) cup flour
1 garlic, chopped
1 onion, minced
30 mL (2 tbsp.) tbsp. olive oil
125 mL (½ cup) cup beef broth
30 mL (2 tbsp.) tbsp. tomato paste
Sprig thyme, fresh sprig
To taste salt and pepper
250 mL (1 cup) cup red wine
375 mL (1 ½ cups) cup green beans, trimmed
2 sweet potatoes, cut into 2.5 cm cubes
3 parsnips, cut into rounds
1 beef blade roast, 450g (1 lb) lb beef blade roast
60 mL (¼ cup) cup flour
1 garlic, chopped
1 onion, minced
30 mL (2 tbsp.) tbsp. olive oil
125 mL (½ cup) cup beef broth
30 mL (2 tbsp.) tbsp. tomato paste
Sprig thyme, fresh sprig
To taste salt and pepper
Directions
1Heat oil in a skillet and fry onion and garlic.
2Coat roast with flour and sear in skillet. Place in a slow cooker.
3Add remaining ingredients to slow cooker and cook over low heat for 8 hours.
4: Don’t have a slow cooker? No problem. Cook your roast in an ovenproof dish at 180°C (350°F) for about 2 hours 30 minutes. Be sure to adjust the amount of liquid by adding 250 mL (1 cup) of beef broth and 125 mL (½ cup) of red wine.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note