Proven? Pot Roast with Gremolata

By The Canadian Living Test Kitchen

30 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 8 servings: about	-
cal	325325 cal
pro	37 g37g pro
total fat	15 g15g total fat
sat fat	5 g5g sat fat
carb	9 g9g carb
fibre	1 g1g fibre
chol	85 mg85mg chol
sodium	288 mg288mg sodium
% RDI:	-
calcium	33 calcium
iron	2626 iron
vit A	11 vit A
vit C	1313 vit C
folate	9 %9% folate

Even the most economical of cuts can be tantalizing when it's slowly cooked to tenderness and warmed by the sunny seasonings of southern France. Serve with mashed parsnips and green beans. Reheat any leftovers in the sauce the next day.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
4 lb boneless cross rib 4 4lb lbboneless cross rib or inside round roast
2 onions , thinly sliced2 2oniononions, thinly sliced
3 cloves of garlic , minced3 3clove garliccloves of garlic, minced
1-1/2 tsp dried thyme 1-1/2 1-1/2tsp tspdried thyme
1/2 tsp crumbled dried rosemary 1/2 1/2tsp tspcrumbled dried rosemary
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
3/4 cup beef stock 3/4 3/4cup cupbeef stock
1 strip orange rind 1 1strip striporange rind
1/3 cup orange juice 1/3 1/3cup cuporange juice
1 tbsp tomato paste 1 1tbsp tbsptomato paste
2 bay leaves 2 2bay leafbay leaves
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
Gremolata:
2 tbsp finely chopped fresh parsley 2 2tbsp tbspfinely chopped fresh parsley
1 tbsp grated orange rind 1 1tbsp tbspgrated orange rind
1 clove garlic , minced1 1clove garliccloves of garlic, minced

Preparation

In Dutch oven, heat oil over medium high heat; brown beef all over, turning with wooden spoons, about 7 minutes. Transfer to plate. Drain all fat from pan; reduce heat to medium. Add 1 tbsp (15 mL) water, onions, garlic, thyme and, rosemary; cook stirring often, for 5 minutes, or until softened.

Whisk flour with 1/4 cup (50 mL) of the beef stock; add to pan along with remaining stock, orange rind strip and juice, tomato paste, bay leaves, salt and pepper. Return roast to pan; cover and cook over low heat or in 325°F (160°C) oven, turning every 30 minutes, for about 2-1/2 hours or until tender. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing. Discard bay leaves and orange rind from sauce. Skim off fat.

Gremolata: Meanwhile, toss together parsley, orange rind and garlic. Sprinkle over meat slices. Serve with sauce.