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Perfect Pot Roast

Canadian.Recipes's picture
  Beef cross rib roast/Blade roast 2 kg 4 Pound
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Vegetable oil 50 Milliliter
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Chopped carrots 3⁄4 Cup (12 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm)
  Chopped drained tomatoes 1 Cup (16 tbs)
  Dried thyme 1⁄2 Teaspoon
  Bay leaf 1
  Beef stock 250 Milliliter
  Onions 6 Small
  Carrots 6
  Potatoes 6

Pat meat dry and dredge with 1/4 cup (50 mL) of the flour; brush off any excess.
In Dutch oven, heat oil over medium-high heat; brown meat all over for about 7 minutes, turning with wooden spoons.
Remove meat and set aside.
Add chopped onions, carrots, celery and garlic; cook, stiring often, for 3 to 5 minutes or until softened.
Sprinkle with remaining flour and cook, stirring, for 1 minute.
Add tomatoes, thyme and bay leaf; pour in stock and bring to simmer.
Return meat to pan; cover and cook over low heat in 325°F (160°C) oven for 1 hour and 45 minutes.
Add whole onions, carrots and potatoes; cover and cook for 45 to 75 minutes or until meat and vegetables be tender, turning roast every 30 minutes.
Remove roast, whole onions, carrots and potatoes; cover and keep warm.
To make gravy, discard bay leaf from cooking liquid.
Tip pan and skim off all fat.
Pour cooking liquid into blender, food processor or food mill; puree until smooth.
Slice roast and arrange on serving platter; surround with vegetables.
Pour gravy into sauceboat and pass separately.

Recipe Summary

Main Dish

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