Pot Roast with Winter Root Vegetables

Pot Roast with Winter Root Vegetables IMAGE Author: Canadian Living Credits: Pot Roast with Winter Root Vegetables IMAGE

This dish from the February 2005 "Eat Well for Less" set of six budget-wise menus is ideal for Sunday dinner because it leaves leftovers for another night and possibly even sandwich fillings for weekday lunches. Root vegetables are the economical in-season choice.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2005

Ingredients

  • 2 onions
  • 4 carrots
  • 5 potatoes
  • 2 heads garlic
  • 1/3 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 lbs cross rib pot roasts
  • 3 lbs boneless blade pot roast
  • 3 tablespoons vegetable oil
  • 2 1/2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon Dijon mustard
  • 3 bay leaves
  • 1/4 cup minced fresh parsley

Method

Keeping root end intact, cut onions into quarters. Peel carrots and potatoes; cut into chunks. Separate garlic into cloves; peel. Set aside.

In large shallow dish, combine 2 tbsp (25 mL) of the flour, thyme, rosemary, salt and pepper. Pat beef dry; roll in flour mixture to coat.

In large deep Dutch oven, heat 2 tbsp (25 mL) of the oil over medium-high heat; brown beef all over, turning with wooden spoons, about 8 minutes. Remove to plate; set aside.

Drain fat from pan; add remaining oil. Fry onions, carrots, potatoes and garlic over medium heat, stirring occasionally, until beginning to brown, about 4 minutes.

Add beef stock, Worcestershire sauce, brown sugar, mustard and bay leaves; bring to boil, stirring and scraping up brown bits. Return meat and any juices to pan. Cover and simmer over medium-low heat, turning roast halfway through, until tender, about 3 hours. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing.

Meanwhile, using slotted spoon, remove vegetables to large warmed platter; cover and keep warm. Discard bay leaves. Skim off fat and bring pan juices to boil. In small bowl, combine remaining flour and 1/4 cup (50 mL) water; whisk into pan and bring to boil. Boil, whisking constantly, until thickened, about 4 minutes. Stir in 2 tbsp (25 mL) of the parsley.

Arrange roast slices with vegetables on platter; sprinkle with remaining parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 542 mg
  • Protein 31 g
  • Calories 389.0
  • Total fat 15 g
  • Cholesterol 64 mg
  • Saturated fat 4 g
  • Total carbohydrate 31 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 92.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pot Roast with Winter Root Vegetables

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