Red wine and rosemary pot roast
Prep Time
Cooking Mode
1 kg (2 lb.) lb bone-in bottom blade beef roast
45 mL (3 tbsp.) tbsp. Dijon mustard
3 slices bacon
250 mL (1 cup) cup red wine
284 mL (1.18 tasse) cup beef consommé
45 mL (3 tbsp.) tbsp. finely chopped fresh rosemary
2 bay leaves
250 mL (1 cup) cup cubed rutabaga
8 baby potatoes, halved
4 carrots, cut in chunks
2 leeks (white part only), sliced in chunks
250 mL (1 cup) cup tinned white beans, rinsed
1 kg (2 lb.) lb bone-in bottom blade beef roast
45 mL (3 tbsp.) tbsp. Dijon mustard
3 slices bacon
250 mL (1 cup) cup red wine
284 mL (1.18 tasse) cup beef consommé
45 mL (3 tbsp.) tbsp. finely chopped fresh rosemary
2 bay leaves
250 mL (1 cup) cup cubed rutabaga
8 baby potatoes, halved
4 carrots, cut in chunks
2 leeks (white part only), sliced in chunks
250 mL (1 cup) cup tinned white beans, rinsed
Directions
1Brush both sides of blade roast with mustard.
2In a heavy-bottomed saucepan, cook bacon for 1 minute over medium-high heat and then add roast, searing for 2 minutes on each side. Add wine, consommé, rosemary and bay leaves. Bring to a boil.
3Reduce heat to low; cover and let meat simmer for 2 hours. Add vegetables and beans, and continue cooking for 45 minutes, or until vegetables are tender and meat easily pulls apart with a fork.
4Replace rutabaga by parsnips and carrots by squash. Use thyme in place of rosemary.
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Personal Note
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