- Portion size 8 servings
- 4 lbs beef cross rib pot roast
- 4 lbs blade pot roast
- 1/3 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 1/2 cup chopped onion
- 2 garlic minced
- 1 cup tomato sauce
- 1/2 cup chili sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon vinegar
- 1/4 teaspoon hot pepper sauce
- 1 cup beef stock
- 6 onions
- 6 carrots halved crosswise
- 6 potatoes quartered
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 and garlic; cook, stirring often, for 3 to 5 minutes or until softened. Sprinkle with remaining flour and cook, stirring, for 1 minute.
Add tomato and chili sauces, mustard, vinegar and hot pepper sauce; pour in stock and bring to simmer. Return meat to pan; cover and cook over low heat or 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 are tender, turning roast every 30 minutes. Remove roast, whole onions, carrots and potatoes; cover and keep warm.
To make gravy, 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.